You can’t go wrong with fish when it comes to quick and healthy proteins. It’s versatile, delicious, and rich in anti-inflammatory fats. In fact, eating fish regularly can potentially save you from a range of diseases.
Australia is a land of fishing enthusiasts. An estimated 4.2 million Australians fish recreationally. So, if you’re a part of this growing community and looking for ways to improve your fishing holiday, we recommend cooking up your catch of the day on a barbie.
Need advice? Read on below to discover BBQ Adelaide’s best tips for storing and barbecuing fish.
1. Store the Fish on Ice
You might not be able to clean and barbecue the fish the same day you caught it- and that’s fine! Just remember to store it on ice- either in an Esky or a refrigerator set to a low temperature.
A fun fact: fish stored at 4°C decays twice as fast as those stored at 0°C. That’s why we recommend cleaning your fish as quickly as possible, preferably the following day. The more you leave it be, the higher the chances it’ll go bad.
2. Plan What You’ll Make
Different fish varieties pair well with specific flavours and cooking techniques. For example, fatty fish like Australian salmon are great for grilling, smoking, or even raw dishes like sushi/ceviche. On the other hand, halibut, cod, mahi-mahi, and other mild-flavoured fish taste better when baked or pan-seared.
No matter what you decide to make with your haul, try hashing out the recipe a day in advance. Having a game plan in mind will save you time and make sure you have all the necessary ingredients and seasonings on hand.
3. Prep the Fish
Before you throw your fish in the refrigerator, you must prep it well.
- Start by rinsing the fish under cold water, inside and out, to remove any residual slime, scales, or debris. Use a gentle scrub brush or your fingers to clean the skin thoroughly.
- If your fish still has scales, you’ll want to remove them next. Hold the fish firmly by the tail and scrape against the grain with a fish scaler or the back of a knife. Work from the tail towards the head until all the scales are removed. Rinse the fish again to remove any loose scales.
- To gut the fish, make a shallow incision along the belly from the anal vent (located near the tail) to the base of the gills. Remove the entrails carefully, without puncturing any internal organs. Rinse the cavity thoroughly under cold water to remove any remaining blood or debris.
- Trim off any fins with a sharp pair of kitchen scissors or a knife. Begin with the dorsal fin and work your way down to the pectoral fins. Be sure to remove any sharp spines or bones to prevent injury during cooking and eating.
- Give the fish one final rinse under cold water to remove any remaining debris or blood. Pat it dry inside and out with paper towels for crispy skin and even cooking.
4. Use High-Quality Freezer Bags
In case you’re not cooking fresh fish right away, invest in some high-quality freezer bags for fish storage. Remove as much air as possible from the bags before sealing them tightly to prevent freezer burn. And don’t forget to label them with the date so you can keep track of how long they have been stored.
Pro tip: Fillet the fish to freeze it easily. Fillets take up less space, freeze quicker, and defrost faster when it’s time to cook.
5. Keep Raw Fish Away from Other Ingredients
It’s important to keep fresh fish separate from other ingredients to avoid cross-contamination. Use a separate Esky (if you’re travelling) or the bottom shelf/designated seafood drawer (if you’re at home) for fish storage. This will help prevent any potential foodborne illnesses and keep your kitchen safe.
6. How to Cook Fish on a Barbecue
Now for the fun part- firing up the BBQ. Here’s some BBQ fish tips to help you barbecue fish hassle-free.
- Opt for fish with firm flesh that can hold up well on the grill, like salmon, tuna, swordfish, or trout. Whole fish or thick fillets work best to keep them from falling apart.
- Preheat your grill to medium-high heat and clean the grates well to prevent sticking. If you’re using a charcoal grill, make sure the coals are evenly distributed and have turned grey before adding the fish.
- Brush the grill grates with oil to prevent the fish from sticking. Also, lightly oil the fish itself to help create a crispy exterior and prevent it from drying out.
- Season the fish generously with salt, pepper, and any other herbs or spices you desire. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavour.
- To prevent delicate fish from falling apart on the grill, consider using a fish basket or wrapping it securely in aluminium foil.
- Place the fish on the grill and cook it over direct heat with the lid closed. Avoid moving the fish too much to prevent it from sticking or breaking apart.
- The fish is done when it flakes easily with a fork. Be careful not to overcook it, as fish can dry out quickly on the grill.
There you have it: how to cook fish on a barbecue! Note that cook times vary based on factors like altitude, wind, temperature, and how ‘well done’ you like your fish. Consider staying close to the grill and keeping an eye on your fillets while cooking.
The Bottom Line
Barbecued fish is a true delicacy, and even more mouth-watering when enjoyed outside. By following these six simple tips, you can barbecue fish to perfection every time. Also, use this guide to ensure your prized catch is stored safely for a future meal. Ignite your passion for outdoor cooking with BBQ Adelaide’s premium selection of BBQ equipment and accessories. We’ve got everything you need to take your BBQ game to the next level. Get in touch with us today!