The article emphasizes the benefits of grilling fish, detailing how the process adds flavor and appealing texture, similar to meat. The author, a chef and former restaurateur with a background in fishing, suggests grilling as an alternative to traditional meat options. Highlighting 12 types of fish, he notes that grilling works best with firm-fleshed, thick cuts, particularly rich, fatty varieties such as salmon. The article also advises on selecting the right salmon based on availability and taste preferences, urging grillers to consider quality when choosing their catch.
Grilling vegetables brings out their flavors, and many fruits are great on the grill too. Grilling does wonderful things for fish, just as it does for meat.
Firm-fleshed fish grill better than delicate, flaky fish; thick cuts fare better than thin ones; and rich, fatty fish do better on the grill than lean fish.
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