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GRILLED FISH SEASONING & CORRECT PROCESSING WAYS ARE KEY TO GRILLED FISH’S TASTY

Grilled-Salmon

Grilled fish is a favorite food for all people at parties and at meals. It’s not difficult to find this menu in big restaurants, food stalls to roadside tent stalls. Fish does have a distinctive and savory taste in the meat, especially for marine fish. In addition, fish meat is easier to cook, so cooking or processing fish is easier than processing other meats. Therefore, the grilled fish menu must be served at a party at home, because it tastes very delicious. Below are tips for processing fish, meat when grilled so that the grilled fish seasoning can be absorbed perfectly:

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  1. Fish type
    Many types of fish can be processed into grilled fish, ranging from freshwater fish to seawater fish. Various types of fish can be processed by grilling or grilling. For example, gourami, tilapia or snapper, milkfish, pomfret, catfish, mackerel, and others. So that the fish meat is not easily destroyed when burned, choose fish with thick flesh such as carp or snapper. Because these two types of fish taste more delicious and the meat is not easily destroyed.
  2. Fresh fish.
    When buying fish, choose fish that are still fresh or fish that are still alive. This also greatly affects the taste and texture of fish meat. Fish that is not fresh, the texture of the meat is not good and easy to break and the taste is different. While the fish is really fresh it tastes a little sweet and savory so that the seasoning of the grilled fish will be easily absorbed. If you buy fish in the morning, make sure you store it in the freezer in the fridge.
  3. Marinate fish.
    Before the fish is processed by burning, it is better to do the fish marinating process. After the fish is cleaned and removed, coat the fish with lime juice or lemon juice with salt. If you don’t have one, you can use ginger water and soy sauce. This is useful so that the fishy smell of fish can be reduced or lost. Place back in the refrigerator for about 20 minutes.
  4. Soak in spices.
    In order for the grilled fish to taste delicious, the fish must be soaked in the grilled spices for 30 to 45 minutes first. Simple spices for grilled fish include shallots, garlic, coriander, ginger, red chilies and cayenne pepper, sweet soy sauce, pepper, and salt to taste. Even with simple spices like this, but the soaking process is long, the grilled fish will definitely taste very delicious.
  5. Grease with oil.
    Grease the fish and grill with oil to prevent the fish from sticking when grilled. It also aims to make the final appearance of the grilled fish look good and the meat is not easily destroyed because the skin is still perfectly attached, not torn because it is sticky to the grill.
  6. Combustion process.
    Make sure the grill or grill is hot and the charcoal burns evenly, this will speed up the process of cooking the fish meat. When grilling, use grill tongs. Coat the fish again with the grilled fish seasoning once every 2 minutes. Each side of the fish will be cooked in about 5 to 10 minutes, don’t forget to keep the flame steady. With these methods, it is guaranteed that your grilled fish will still look good and taste very good.