We continue with the topic that everyone is interested in this summer season, the mysteries of barbecue. Whether you're a professional, an amateur or just a hobbyist, you know that you can create delicious flavours over coals. Basically, when we talk about grilling, everyone immediately thinks of juicy, tasty meat sizzling on the grill, but there are other dishes that are more than that! There is no doubt that almost anything can be prepared using the technology of the open fire. But the one thing that griddlers think least of is fish. And what heavenly delicacies the aquatic world can offer...!
The facts for grilling fish
It is sad that our consumption of fish is seriously lagging behind that of neighbouring countries, especially if we look at the Mediterranean section. It is limited to Christmas carp and we occasionally fry up fish fingers, which of course children love. Knowing this, why not put more fish on the grid? It is simply not compatible with our habits. Because we don't understand it, we don't know it. We could say that „there is life beyond the carp”, especially when we look at the barbecue in the garden. But those who do get to know it, especially when they taste the wonderful flavours that can be experienced by frying a fish, will surely throw a fin on the griddle every other time they fry it.
Once we've got this far, the only question is what the ominous fish should be. Domestic? Seafood? Should it be fresh or prepared? One thing is certain, whichever you choose, you can be sure you're making the right choice, because fish, in whatever form you eat it, is extremely healthy. A MATUSZ- VAD is also available in this area and it is worth browsing through the options.
Basics of grilling fish
Grilling this ingredient is quite different from grilling meat, but the basic rules are the same. There are many ways to prepare fish on the barbecue. You can grill them whole or in slices, and you can throw small or large fish on the grill. They can be cooked with skin on or filleted, grilled a la natural or wrapped in foil. The variations are left to the imagination and technology.
The aquatic creatures on the barbecue are particularly quick to prepare. Therefore, if you grill anything else, do it last. It sticks easily and dries out easily. If you are grilling fish, you have to stand next to it and you can't take your eyes off it, it takes seconds to get the result. A rule based on popular observation „from which we may of course derogate” Start by cooking the fish on grape juice, rosemary sprigs or, in more savoury cases, a bed of dill. Remember to always add seasoning, whether it's a sprinkling or a pre-made „marinade”, at the beginning of the cooking process!
What are the most suitable fish?
It is best suited for grilling, of course, you don't have to insist on it, it's African catfish, a sunfish, a bream, a mackerel, a trout, a durbincs, a busa, a tuna, a cardhal, a catfish, a cod, a carp, a pike, a salmon. If we're going to indulge in this kind of food, let's go for the local stuff!
Tips for grilling fish
Specifically, in too many recipes you will find the thesis to remove the skin from the fish. No! If you're going to grill it, leave it on. Not simply for the crispy look. The typical taste experience can only be achieved by frying the skin and meat together. And if you're looking for practicality, it's a lot more hassle to prepare. Another fundamental problem with grilling fish is that the meat falls apart, so it's better to leave it. Only remove the skin before grilling if it is too thick to withstand the heat treatment.
When grilling fish, lubrication is essential, so use oil („olive oil”) and the spice mix you use should be rather moist. This will avoid the fish sticking to the grill, not to mention the flavours will be better. Try to grill the slices to the same thickness so that you can make it easier for yourself.
It is ready when the meat is sufficiently tenderised. This should be monitored constantly and only turned over when it is done. This is where the skill factor comes in! As the flesh of the fish is not knitted, but rather soft and falls apart easily, care must be taken when turning. Use two wide spatulas to reach almost all the way under. Obviously this also needs practice. Once you have turned the fish, you just have to watch when it can separate from the grill grate without sticking. When you experience this, it's done.
Fish fried in one
The easiest is the fish in one piece! You just have to prepare it. You flake it, remove the giblets, cut it in half and throw it on the grid. Cook for a few minutes and you're ready to eat. Size and weight are important with fish like this. For smaller fish, just prepare them and throw them on the grid, for larger fish, use a fat, say „butter” and maybe throw in some bacon.
Fillets in themselves mean that more preparation is required. This is a more advanced method of preparation, as there are no bones or fibres in the meat, increasing the chances of the meat falling apart. Foil, a grill tray or a fish grid are recommended. If you do it this way, make sure that whatever you add - potatoes, vegetables - is done at the same time. Technologically, each ingredient has a different cooking speed, so this should be taken into account.
It should be added here that if you were to make a fish for meat lovers, tuna is the item to compete with meat.
What to serve with it
There is no question, from a gastronomic point of view, that fish on the barbecue should be accompanied by vegetables. There are two ways to go about it. Either grill the vegetables or prepare a fresh crisp salad to go with them. You can also add it to the fish while it's cooking, but then you have to watch the cooking speed of the different ingredients and take out the already cooked ingredients in time.
Then it's time for exclusivity
Without a doubt, grilling seafood is cool. But it's also clear that you have to be savvy. There are also rules for preparing seafood. These are the basic principles to follow. It's important to keep it as fresh as possible. Another rule is to avoid high temperatures, as seafood is quick to cook. However, it is also true that a smoky flavour is particularly good for these ingredients. It is no coincidence that the captain, anchoring his boat in the sea-swept sands of the coast, prepares a dish after which only the salt water can give the sensation of refreshment and fullness. So the delights of the sea on the grill must be prepared quickly and you must know when the food is ready.
by Tamás Budafoki / Airchef
Photo by Pixabay
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