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Summer is nearly here, and we're all about the grill. Cooking over an open flame with your friends and family nearby can't be beat. Grilling seafood, however, can be a bit intimidating. Will it stick? Will it fall apart? But really, it’s not that hard to great results every time with a few simple rules.
Our lead fishmonger, Max Harvey, shares his grilling tips for perfectly grilled seafood. Follow these, and you’ll be a grill master in no time.
What to grill
Start with the grilling favorites, like swordfish, halibut, salmon, shrimp and burgers (such as salmon and shrimp). These are the classics, but there are so many other items that are great on the grill.
Start with a clean grill. Scrape it off before you get started so there’s nothing for the fish to stick to. Additionally, some people swear by having a bunched-up rag dabbed in oil that can be run along the grill before you start cooking the fish.
Season the seafood with a wet rub of vegetable oil and spices. We love all our Wulf's blends for the grill. Coat the fish completely, but you don't want it dripping in oil.
Get your grill really hot. You'll want to start the fish on the hottest side of the grill, then move it to a cooler area once it's marked and flipped. Cover it to finish cooking.
Start salmon and other skin-on fillet skin side down. The skin might peel back a bit, but it will be incredibly crispy.
When putting shrimp and scallops on skewers, you can use two skewers for extra stability. Keep a little space between the skewers, and they will be easier to move around on the grill.
Be patient. If the fish is sticking to the grill, leave it until it starts to release. Then it's ready to flip.
When a big piece of fish is done, it should give slightly when you press on it. With halibut and salmon, the surface will start to crack a little. Shrimp and scallops are done when they have changed color and turned opaque.