Unfortunately, Hungary is not a major fish-consuming power on average in Europe, but in recent years, various barbecue and other smoking techniques have received a lot of attention in Hungary, which fortunately improves this ratio. This time we take a look at the mysteries of preparing fish in this way.
Firstly, he is the grill specialist and chef at SpaTrend (H2Grill School), András Billege shared some thoughts with you, and then I added a few sentences to complement them.
András Billege, grill chef, SpaTrend (H2Grill School):
Certain fish species are particularly suitable for grilling, such as trout, the sea bass, the goldfinch, a salmon and the tuna also (bream, catfish, carp, pike, bream, naphal, cardfish, cod- kieg. ed.). I always leave the skin on, I flake it, I don't like to cook it without skin. One thing to keep in mind is that it is relatively difficult to cook fish on a grid because it is very loose, so it can fall apart or flatten easily when turned over.
Usually the tuna steaks are usually cooked on a griddle, in which case the surface should be oiled to prevent sticking and the slices should be prepared to the same size.
It's very good to put lemon rings, either on the grid or on the fibre sheet and put the fish on it, because then the lemon rings won't stick and it's easy to turn.
An excellent cooking technique is grilling on a cedar slab. When cooking on a cedar slab, always make sure that the slab is soaked in water for at least an hour before cooking, so that it can soak itself. It is best to place it on an indirect heat source (H2Grill school: “Indirect grilling is a technique that works perfectly on charcoal and gas grills, and the idea is that the food is not placed directly over the heat source.
With a charcoal grill, this can be achieved by stacking the charcoal or briquettes on one side of the grill (while cooking on the other side) or by pulling them apart on two sides, leaving an empty strip in the middle (where you will cook).
With gas grills, turning off at least one of the burners creates an indirect zone where the food is later placed” - kieg, ed.).
This way the cedar sheet will not burn and can be used more than once. In addition to cooking the fish, it also smokes it. For charcoal grills, I think the cedar sheet is the best option because it's easy to work with, easy to take off, you don't even have to turn it over for a kettle grill, for a charcoal grill.
Translation is more of a problem with open grills. If you have a charcoal grill, you have to be careful not to get it too hot, because you will burn the outside of the fish and it will dry out a lot. It is best to cook the fish on a medium hot grill!
For skewers, seafood is excellent. Worth the smaller crabs, in cuttlefishto use for example. Care should be taken to avoid fish and seafoodi that they should not be allowed to dry out, they are basically very quick to cook, if the grill is hot, even in a few moments.
A cancersI usually give them 1.5-2 minutes per side to cook completely. A salmonand the tunaWe don't even bake it completely, because it dries out. It's a light meal, basically a salad as a side dish, grilled vegetables something simpler would suit, because a complex side dish can really take away from the flavour. A citrusy garnish or dressing is very good with it, because it also brings out the flavour of the fish.
To summarise Andrew's thoughts, which is very important:
- Leave the skin on the fish whenever possible. In the case of harder-skinned fish, it may be worth removing it to allow it to soak through.
- Always place the skin side down on the grill and cook evenly.
- The grid must be clean and should be coated with oil or other grease to prevent sticking.
- Try to make cooking easier with cedar sheets and other practical tools and methods.
- Pay attention to the temperature of the grill and the consistency of the fish, do not dry it out.
Thanks for the tips!
Let's not forget one of the great favourites, the fish fried in one piece. A very versatile ingredient. After gutting, scaling and skinning, the belly cavity can be varied to taste with herbs of your choice, other fillings. A trout and the mackerel is perfectly suited for this purpose.
In this and other cases, it is important to salt the grilled fish only afterwards, as it will lose some of its moisture.
Fish is healthy, an excellent source of vitamins A and D, protein and Omega 3 fatty acids, and grilling produces the happy hormone, so eat plenty of fish and preferably grill it! Health first!
