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Essential Guide to Cooking with Fish

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11 tips for grilling fish

Oily fish will give you best results
When it comes to grilling, your best bet is to use oily fish like salmon, tuna, snoek
(Barracuda), yellowtail (Amberjack), mackerel or sardines. Because of their high oil content,
they have a sturdier texture, so they’re less likely to break up or dry out and can better
withstand the fierce heat of a barbecue.

Choose chunkier cuts
Whether you’re grilling on a barbecue or a griddle pan, it is always best to use chunkier cuts
of fish rather than dainty thin fillets as they can easily break up on the grill. Sardines and
mackerel are relatively small fish, so they’re best grilled whole. For the rest of the oily fish
family, use chunks of fish cut across the width of a thick fillet that still have the skin intact.

Chunks of fish of around 180-200g each will stand up nicely to the task.

Leave the skin on
Wherever possible (with the exception of tuna that has a thicker skin), it’s best to grill fish
with the skin still on. The skin will crisp up nicely with the intense heat of the grill and also

offers a valuable layer of protection against the harsh heat source.

Keep your barbecue or griddle pan spotless
This is important, because any charred build up means that the grid won’t get hot enough,
or the fish will stick. Also make sure your grill is heated well in advance – there’s nothing

worse than a flabby piece of fish that’s been cooked on a lukewarm grill.

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