Brutally delicious fish can be cooked on the grill in minutes if you follow a few tips. Read our article to find out how chefs get the perfect maritime and the river fish.
I asked several experts why it makes sense for guests to barbecue not only meat and vegetables, but also fish. The answer was very simple and the method was accompanied by a lot of good advice.
„There are few places where we eat good, tasty fish, and people come in just to smell the charcoal!” - Ervin, grill chef
The greats of the trade have summarised in four rules what is essential for grilling, or more specifically, for cooking fish on an open flame, on a briquette or on a grill outdoors. Many chefs recommend the regular use of open flames because they say the taste is second to none. It is very practical, very attractive and always serves fresh food. It may seem like overkill, but if you do nothing but cook a fresh, quality ingredient on a good charcoal grill, you have a winner.
Rule 1: Procurement.
It all starts with getting the raw material. It's usually warm during the peak barbecue season, so when you haven't caught the fish from the sea, lake or river and put it on ice, it's best to order frozen from a good place. In fact, that's half the battle, as all that's left is to prepare it. A fish suppliers you should go to those who arrive on time and regularly deliver the same quality, because it is a delicate commodity. In addition not only deliver, but also advise. It's worth asking about what's new, because a good supplier keeps up with the trends, tries to innovate in the ingredients and in most cases you can find fish fillets and seafood already prepared, which you really only need to season and then you can put on the grill.
The best fish for grilling: branzino, gold durbincs, trout, tuna, cardfish, cod, salmon, in cuttlefish, tiger crab tail.
Rule 2: Preparation.
Fish should always be cleaned and filleted, i.e. prepared on a separate board and on a suitable counter. It is interesting to note that, as intense as the smell is, the aromas of other ingredients are just as easily absorbed, so it is not only hygienic but also tastes bad when mixed with other raw ingredients. It is advisable to use only firm fish meat with a stronger fibre structure on the barbecue, with a leathery fillet, so that it does not stick and the fish meat is of the same size on the skin. If you put a soft, skinless fish fillet on a grill grate, thick at the front and thin at the end, it will fall apart within minutes.
Rule 3: Frying - fish ready in 3 moves.
The masters of the grill say that it actually takes 3 hand movements to make a nice fish slice. The first is when you put it on, the second is when you turn it over and the third is when you put it on the plate. This shows that it is ready to serve, stays hot and goes straight onto the already prepared side dish.
Rule 4: Serve - go ahead!
Mediterranean at home
Hungary's fish consumption habits have changed, which means we've been eating more fish for a while. That's why it's worth adding fish to the menu grilled fish, if we want to cater for both healthy eaters and gourmet guests. Few of us can go on holiday this year, but the smell of grilled fish mixing with burning charcoal and fresh olive oil will be a real taste journey for everyone.
