Fishing and Grilling

fish - Fishing and Grilling



By: Joshua Rooks



Fishing is in humanity’s DNA. From the earliest settlers feeding their villages to our modern, technology-laden expeditions, fishing has firmly seated itself in our past-time hall of fame. The fishing trip as it’s known today can take on many forms. But when we catch a fish and decide we would like to eat it, we also must decide how we would like to cook it, right?

If you’re trying to figure out exactly how to prepare that fish you’re oh-so-proud of catching, I’ve got a suggestion for you. Why don’t we use the grill?

Grilling is a great method for preparing fish. I personally enjoy a beautifully grilled fillet, so that’s what we will be focusing on in this article. But we need to be very careful because fish in general is more delicate than other types of meat. The first tip I have for you is to make sure that you properly lubricate the fish during the cooking process. Baste the fish with oil or apply some type of non-stick cooking agent to keep your cuts intact.

When cooking fish, there are several guidelines to follow. First, for every 1 inch of thickness you’re going to cook the fish for 8-10 minutes on the grill at roughly a 4 or 5-inch distance from the heat. This varies slightly depending on the heat source, it’s temperature, and depending on whether you want more smoke flavor in your meat. Salmon and tuna cook times are roughly 1-2 minutes shorter as they can dry out easily. Fish that are at least ¾ inch or thicker will require one flip during the cooking process.

Fishing and Grilling

Additionally, certain types of fish lend themselves better to open grilling than others. For example, choose a fish that is fatty and firm for best results on the open grill. Your fillet is more likely to remain whole. If your fish is of the delicate variety, you will find that covering the cooking surface with aluminum foil or a grill cover will help keep your fillets from falling apart.

A great way to add flavor is to use the 2-temperature zone method that allows for placing fish on indirect heat. This practice slightly increases the cooking time, but allows the smoke from wood chips to better permeate the meat. In this method, you will need either a smoker, a charcoal grill in which we can spread wood chips, or a gas grill that allows you to use a smoker box in which you can place the wood chips of your choice. When smoking fish, I suggest a fruit wood but any wood will work.

I have a few tips before we head off to pre-heat our grills. First, tuna can be cooked like steak and can be ordered rare. Take that into account when deciding on cook times. Also, a good internal temperature for finished fish is 145-150 degrees Fahrenheit at the thickest point. This leaves no guess work for when your fish is done.

I hope this helped everyone! May the fantastic flavors of beautifully grilled fish be in your near future. Have a great day!

Fishing and Grilling

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