Ideally, you should use a mesh-type grill so you can cook more delicate fish easily. If you don’t have such a grill then you can cook the fish in tinfoil.

Be sure to oil your fish before placing it on the grill so it doesn’t stick. A clean grill will also help prevent the fish from sticking to it.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children.

How to cook whole fish on the BBQ

You can also choose to cook fish whole. This style of serving makes for an impressive main course and helps keep the fish moist and flavourful. You can also stuff whole fish, which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – something as simple as a drizzle of olive oil, a squeeze of lemon juice and a few herbs can work wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid flavours that will overpower the fish and mask its taste. You can also use flavoured butters or side sauces.

Sides to serve with barbecued fish

Grilled vegetables complement fish cooked on a BBQ. Try Mediterranean veg such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, serve your fish with rice or roast potatoes.

Sea Bream, Seabass and Rainbow Trout are particularly good when cooking whole fish recipes but feel free to substitute with what is available to you! Here are 3 recipes that are super easy but will impress your family and friends!

Whole Sea Bream En Papillote

Cooking fish “en papillote” or simply in baking paper, is one of the easiest to cook fish while making sure the flavours infuse well and the fish doesn’t dry out. Directly serve sea bream in parcels to your guests for a maximum effect!

Whole Baked Thai Seabass

Thai cuisine always brings lots of flavours to the table! This delicious seabass recipe is no exception and will make you feel like you are travelling, without leaving your kitchen!

Whole Baked Trout with Tomatoes and Potatoes

Trout has a more delicate flavour than salmon and is a great fish to cook whole. This recipe allows you to bake fish, potatoes and tomatoes in the same dish so it’s super convenient and saves you some washing up!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children!

How to cook whole fish on the BBQ

You can also choose to cook fish whole. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to keep the fish moist and flavourful. You can also stuff whole fish which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

Simply grilled vegetables compliment well fish cooked on a BBQ. Try Mediterranean vegetables such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, you can serve your fish with rice or roast potatoes.

Salmon and Spinach en Croute

With a creamy cheese sauce and flaky salmon, salmon en croute is always a real crowd-pleaser! For best results, make your own pastry!

Seafood Paella

Paella is a great dish to make when you need to feed a crowd. It’s full of flavours and has a bit of everything so it’s easy to please everyone! Feel free to adapt the recipe to add your favourite seafood!

Fish Stock Recipe

Shellfish Stock Recipe

Filleting flat fish might seem trickier than round fish but with our simple technique you can easily fillet your fish at home. To make your life easier, we have a range of filleted fish, already prepared so you can whip up a fantastic dinner in no time!

If you want to fillet a whole flat fish, here’s what you need to do:

1. To remove the head, use a knife to score through the skin along the gills. Cut through using scissors.

2. Cut down the central line of the fish until you come in contact with bone, then at a right angle from this line, cut a small incision across the tail.

3. Use a flexible knife and rest it on the backbone, drawing it down along the fish. You should hear the knife along the bone. Slowly repeat this until you begin to get underneath the fillet.

4. Use long sweeping strokes to cut the fillet and finish by pulling it away from the fish.

5. Repeat this until you get 4 fillets in total (2 on each side of the fish).

6. To skin a fillet, place it so that the narrowest side is towards you, skin side down. Hold the fillet with one hand and then and position the knife so it’s nearly flat with the board, but slightly angled so you’re cutting down towards the skin. Use a sawing motion, trying not to cut into the flesh as you go.

BBC Good Food has a good video that will show you the different steps to follow. And if you’re looking to save time, head over to our shop where we have a good selection of filleted fish such as lemon Sole, halibut and round fish such as cod, haddock, salmon and much more!

You can also check out our guide on how to fillet a whole round fish!

Because we vacuum-pack our fish, the freshness is preserved at its best. We also use ice packs for our deliveries, which ensures that the fish is not damaged or its freshness altered during delivery.

How long can raw fish be kept in the fridge?

In general, raw fish should be kept in the fridge 1 or 2 days maximum. If you are not going to eat the fish immediately, you can freeze it. It is best to freeze fish immediately to preserve freshness.

How long can cooked fish be kept in the fridge?

Cooked fish can be kept a bit longer than raw fish – 3 or 4 days maximum. This can be a solution if you are cooking ahead or you are buying extra time because you are not eating the fish within the 2-day limit.

How long can raw fish be kept in the freezer?

Once in the freezer fish can generally last up to 4 months – if you haven’t eaten it before! This is a guideline for best quality only; frozen fish should be safe to eat even after this limit, but the quality might not be the same.

Because of the way our fish is packed, the fish should be safe from freezer burn and is not damaged by the freezing process.

How long can cooked fish be kept in the freezer?

Cooked fish has the same storage guidelines as raw fish. In general, if in the freezer, the quality should be preserved up to 4 months after the freezing date. This means you can prepare meals such as fish pies, fish stews or risottos and freeze your leftovers. You can then defrost them easily and enjoy the dish with the same freshness!

Freezing time limits can vary depending on the type of fish, how it’s packed and the original condition and freshness. Here is an extract of a helpful infographic created by Freezing Labels. You can also view the full infographic for guidelines on time limits for different types of food.

Unlike others, we sell all of our fish FRESH and not frozen. That way, you can be sure that the fish you are getting has not been frozen for a while. Then if you freeze your fish you know it was still really fresh when you froze it.

We hope this has been useful, you can find out more about how we deliver to see how we can deliver market-quality fish to your door with a preserved freshness.

]]> https://georgehughesfishmonger.com/how-to-fillet-a-whole-round-fish/ Wed, 23 Sep 2015 13:30:13 +0000 http://www.georgehughesfishmonger.com/?p=630 Got yourself a nice round fish that you would like to fillet? Do not be afraid! Although it might seem like a hassle, you can follow these simple steps to prepare lovely fillets from any round fish. Check out this video from BBC Good Food if you would like some visual help.

1. Cut into the back of the head, at an angle that follows the gills on both sides, then cut under the fin on the underside. Remove the head from the body.

2. Make a shallow incision on the back of the fish, to one side of the dorsal fin.

3. Run the tip of the knife from head to tail, along the bones. You can check your cut by running your fingers in the incision.

4. Midway along, the fish, put the knife down and through to the underside of the fish and run the knife along the whole fillet, to the tail.

5. Remove the fillet by stoking the knife under the fillet from the midpoint to the head, then remove it from the fish.

6. Repeat on the other side of the fish for the second fillet.

7. Trim the skin around the fillets to make them neater.

8. To remove the bones at the centre of the fillets, use tweezers to pull them out or use a knife to cute along either side of them and pull the whole strip of bones out.

If you lack time (or motivation!) to prepare your own fillets, check out our shop, where we have a good selection of filleted fish such as salmon, cod, monkfish, seabass, haddock or trout. And if you are looking for inspiration, we have a few recipes that might help you!