The best tips for the barbecue season

Maybe you're one of those people who picks up the grill when the last snow is still on the lawn. We are many who look forward to warm summer evenings where the grill smells good, while enjoying cold and well-chosen drinks.

In this short article, we thought to focus on how to become a master of good seafood dishes straight from the grill. This requires some planning, but is not advanced. You could say that it is a small guide on how to avoid, dry and burnt fish, that the fish fall apart and get stuck on the grill grate. Easy - check out our advice and tips, and you'll get away with it all.

Some basic tips and advice

Good raw materials are of course a favorable prerequisite for a good result. We assume that this is already given when you now visit

Use a grill grate for fish

A grill grate for fish is a good tool, but not a requirement. With a grill grate, you can easily turn the grill when it is on the grill. Grill fish, but also other accessories such as vegetables. Be sure to buy one that you can use for different products. Feel free to use one with tight grooves, so that you avoid something falling into the grill. With the grill grate, you can also adjust the heat without risking the fish or other products breaking..

Royal glow

Remember not to grill when the embers are too hot or when the grill is on fire. Fish and shellfish can quickly burn and dry if the grill is too hot. You can regulate the heat by lowering and raising the grill grate. If you use a charcoal grill, it is a good idea to only have the charcoal on one side of the grill. This allows you to easily move the grill food to the other side of the grill and thus stop heating what you are grilling. If you want to give the fish a quick grill surface and then let it finish on the inside, the above is a wise tip. This gives an extra good result if you use a lid on the grill.

Clean grill grate

Remember to use a clean grill grate. Many grill grates have ingrained food scraps from previous grilling experiences. For a successful result, the grill grate must be cleaned before the next use. You do this easily with the help of a grill brush when the grate is hot.

How do I prevent the fish from getting stuck on the grill grate when I grill?

  • Lubricate the grill grate with cooking oil to prevent the fish from sticking as easily.
  • Use room temperature products when grilling. If you use products straight from the refrigerator, they stick more easily to the grate.
  • Marinating the fish before or brushing it with marinade during grilling helps.
  • Before the fish gets stuck, you can place lemon wedges on the grill and then the fish on top. This also gives the fish a delicious lemon flavor.
  • Do not turn the fish unnecessarily. Grill once on each side of the fish. The more the fish rotates, the more likely it will break.
  • You can also put the fish in brine one hour before grilling. Use 1 tablespoon of salt per 5 deciliters of water. Then the saltiness in the fish becomes smoother and the meat firmer.

Grill for too long

Be careful not to grill for too long. If you have previously eaten dry fish from the grill, it has been grilled for too long. Remember that it is easier to grill the fish a little extra if the fish is not ready for eating. In retrospect, it is not possible to make the fish less grilled. Instead, check the fish a little earlier. The heat treatment in the fish also continues for a while after it has been removed from the grill.

Get the right degree of frying with the right temperature

For a perfect result, a roasting thermometer is the best tool. With a roasting thermometer you can easily check the internal temperature of the fish during grilling. If you have different thicknesses of fish pieces, put the thermometer into the thinnest piece. Then you know that the other, thicker pieces of fish need a little more time on the grill. Remember that the degree of frying is personal and that there is nothing right or wrong here. Below we recommend different temperatures.

 Below we recommend different temperatures.


When grilling seafood, they don't need a long heat treatment on each side. We are talking about seconds. Take a close look at them and take them off the grill when they have a nice color.

White fish

At 52 degrees, the white fish is well cooked. We recommend that you set the temperature to 48 degrees. If you take the fish off the grill later, you can rest a bit and then be ready to eat. Check the temperature while idle. If it only rises to 50 degrees, you can let the fish cook a bit longer. Check the temperature again.


At 48 degrees, the salmon is clear and generally perfect. Use the same strategy here as mentioned above. Set the temperature at 44 degrees. Remove the salmon from the grill, let it rest a little, check the temperature. If it needs more heat treatment, put it on the grill for half a minute more. Check the temperature again.


When grilling tuna, the temperature should be quite high. If you grill it at a lower temperature, the consistency may become somewhat "soft." Tuna is best at about 31 degrees. Brush the tuna with a little cooking oil before placing it on the grill. When it's done on the grill, put the fish on a good kitchen paper for a while. Then the juice from the tuna meat is sucked up and does not end up on the plate.