Every now and then, having a good fish grilled on the BBQ feels good.
Often, when we think of "fish", we think of preparing a salmon steak. But today, I feel like encouraging you to change your habits a little.
I'm talking about grilling a whole fish. A whole fish is fun, especially when you have the chance to catch it yourself. But... whether you succeed or not, cooking a whole fish always leaves us with great memories.
The advantages of whole fish versus fillet/steak
Personally, I find that a whole fish gives a more tender and juicy result than a fillet or a piece of fish, because the skin of the animal serves as a barrier to the juice and moisture of the flesh (not to say the "meat") and allows it to keep more fat. By grilling a whole fish, the skin becomes "crispy" while the flesh, itself, "steams". When it's ready, we have a beautiful fish that we can eat almost entirely (the skin and flesh are edible) and which has a nice smoky/grilled taste because of the BBQ cooking.
Since the fish is whole, the flesh is also "more solid" because it cooks with the bones, etc. It therefore falls apart less easily and comes out in good condition.
Also, let's be honest, the "show" is a lot hotter when you cook a whole fish than a piece of fish. There's actually a much greater chance that people will turn around to watch a fish cook on a branch over a fire than to watch a small fillet cook in an oven, so... whole fish 3, fish fillet 0. 😜
The best whole fish to grill
The first kind that comes to mind is trout. I come from Quebec, so it's a pretty classic fish for me. It's very, very good.
Walleye is also interesting. (Yes, yes, walleye!) People often say that it's a "flat" fish that doesn't taste like anything, but when it's whole, it's a lot more fun. It's more "woody". Maybe it's just in my head, but I feel like it's good for the mind. Walleye brings back memories, so when I eat it, it allows me to unplug, relax and feel like I'm in the woods, camping. 🏕
Tips for choosing the right fish
Well, not everyone goes fishing and can enjoy their super fresh catch, so I'm going to talk more here about how to choose a fish when you go to the fishmonger.
First, the basic thing is to choose a fishmonger that is recognized; we don't want to buy our fish anywhere. Then, we go by the look and the smell. I have to say that if it looks disgusting, it is disgusting (with the exception of mushrooms; we can't "trust" them! The beautiful blue ones, etc. are poisonous, then the ugly ones are delicious… 😮💨). So if there is no strong and unpleasant smell and the fish has a nice face (its eyes are not all bulging and its skin is not oily, among other things), it is good. If you are not sure, you can always ask the fishmonger for advice too, he is there to help you.
The best seasonings
To make a fish taste great, you have to "wrap it in flavor" using different styles of herbs.
For example, what's really good is to "slice" the fish and then stuff it with herbs and lemon slices. I'm usually the type to put Argentina dry rub on my fish, but the Ready for Alaska dry rub or theCaribbean dry rub mixed with the California dry rub also give really great results.
Ideally, I even recommend sprinkling Argentina dry marinade on lemon slices, grilling them, then putting them inside the fish (previously cleaned). It gives something very good. 👌
The technique for cooking fish without it sticking to the grill
To prevent the fish from sticking to the grill, the trick is to coat its skin with a fat before searing it. A little avocado oil, coconut oil or butter, for example, works well. Once that's done, all that's left to do is grill the fish on both sides, over direct heat, over a heat source at about 400 or 500 °F, depending on its size.
The great thing is that fish can be grilled directly on the grill, in a fish basket , in a pan , on a salt board or on the embers.
The salt board adds flavor to the fish and makes the skin crisp faster. It also traps moisture in the fish, which "seals" it and makes it extra juicy.
The fish basket is interesting because it keeps the fish "closed" during cooking. On a grill, the fish opens up while cooking and you can see the flesh cooking inside, which is not the case in a basket. Indeed, in a basket, you can tell that the fish is ready from the moment the skin starts to curl up a little.
Finally, embers are another cool way to cook fish. Since fish is very fragile, however, you have to protect it by wrapping it in palm or banana leaves or coating it with salt or ashes, for example, when you want to put it on the embers. The end result is a very moist and really juicy fish.
The perfect way to cook fish
I know we always talk about aiming for an internal temperature to know if food is ready, but in the case of fish, I would say that there isn't necessarily one, since it depends on the type of fish and your preferences. My thing is "when the flesh changes color and becomes a little pink, it's pretty much ready." Hehe. 😉
Alternatively, if you're cooking salmon and want a slightly more accurate answer, you can rely on albumin (the little white "balls" that appear on top of the flesh). When there are some, it means the fish is cooked enough.
The advantage of fish, in fact, is that if it is fresh, it is possible to eat it half-cooked, so the cooking temperature is really more "to taste". (Be careful, check beforehand if your fish must be cooked in a certain way; there are some that are deadly if they are poorly cooked!)
The accompaniment
With fish, I like to serve something fresh. A small salad that reminds me of Greece made with pieces of tomatoes, cucumbers, olives and feta, for example, it gives something really good.
And there you have it! I hope I've given you the taste to try cooking whole fish. 😊
Happy BBQ! 🔥