Thursday, August 21, 2014

Shark Week

Fooldjah. It's grouper not shark. Wild caught from Florida waters by a very good friend. To me this is the finest tasting fish there is. It has a delicate flavor, not too strong at all. I refer to it as the walleye of the sea.

What I have learned after years of experimenting with grilled fish.

-Always, always always coat fish with oil as it helps keep the flesh from sticking. Vegetable oil works best, olive oil has a higher burn temp and will retard the more desirable browned crispness. After experimenting with many different spice coatings the best one for me is Jerk seasoning. I like using Penzey's. Use sparingly to avoid covering up the natural flavor.

-A very hot fire is best. Flip fish only once after observing the flesh the change in appearance from transparent to opaque. 2-3 minutes per side depending on thickness. It's a visual decision, not judged easily by a timer or thermometer. Undercook and letting fish rest will retain desirable juiciness. To make handling easier cut filets into manageable pieces. Fish baskets are awkward laid on a Weber, better for holding over an open fire.

-Fish from fresh water (salmon excluded) are best batter or crumb coated then deep fried. No matter how hard I have tried they stick to the grill too easily and much of the filet becomes either mutilated or destroyed, some will fall through the grate too. My luck with thicker fresh water fish has been better and if you have a secret then share it with me.

-Salt water fish are more firm and will remain in one piece easier. They also have more fat and will retain a juicy and flaky texture, much easier to flip with a spatula.

-The same technique works very well with salmonids from fresh or salt water.

-Avoid any farm raised fish entirely. Farm raised fish swim in and consume a concentration of their own waste. Yuuuuuukkk.

Good fishin' to ya!

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