We all love summer cookouts, especially when camping. Fishing is one of the most enjoyable activities, but when it comes to grilling, it can easily rank at the top for most intimidating. Seafood is quite delicate and hard to maneuver and things like scallops and shrimp as so small, they can easily overcook or even worse, fall through the grill’s grates. However, they are all easy to master once you learn a few fish grilling tricks, which we shall cover in this post.
Use a Fish Basket
One of the best ways to keep your fish from flaking is by utilizing a fish basket. Of course, they come in various sizes and shapes, but the fundamental principle is the same; you place the seafood in a basket that holds it in place. You flip the basket instead of the fish itself, and this helps it remain secure without flaking apart.
Don’t Remove the Skin of the Fish
Grilling differs from other methods of cooking, in that it’s more of an ‘action’ procedure that requires you to interact with the food. To prevent the fillets from falling apart when grilling, avoid skinning the fish. It helps keep the fish in one piece and in some species like mackerel and trout, it adds a crispy taste when grilled. Of course, you have the option of removing the skin after cooking.
Cook the Fish in a Packet
Steaming steak isn’t recommended, but when it comes to fish, it is actually an excellent way to keep the seafood moist. Just stack two 20’’ foil sheets and coat the top layer with cooking spray. You can add other ingredients such as lemon and thinly sliced veggies. Bring the short ends together, but leave adequate space for steam to gather and cook the seafood. Fold it over and pinch seams together on the sides. You can place the packet on a charcoal grill or a gas grill over medium heat. Four to five minutes will be ideal for shrimp and 8-10 minutes will be perfect for a species like salmon.