Fishing for Flavour: A Complete Guide to BBQ and Smoked Fish

image

Introduction

Barbecuing and smoking fish can be a real game-changer for your BBQ routine, offering delicate flavours, smoky aromas, and health benefits all at once. Whether you're a seasoned pitmaster or just starting out, cooking fish on the grill or smoker opens up endless possibilities for creating unforgettable dishes.

1. The Best Fish for BBQ and Smoking

Not all fish are created equal when it comes to BBQ. Here’s a breakdown of the best options:

  • Salmon: The king of smoked fish. Its higher fat content makes it ideal for smoking as it stays moist and absorbs flavours beautifully.
  • Trout: Similar to salmon but lighter in texture. It’s fantastic for both BBQ and smoking.
  • Snapper: A firm, mild fish that works well on the grill, holding together during cooking while absorbing flavours.
  • Barramundi: A popular Australian choice! Its versatility allows it to be grilled or smoked, with a mild flavour that pairs well with strong seasonings.
  • Tuna: Ideal for searing on high heat, giving you that perfect balance of a crispy outer layer and tender centre.
  • Mackerel: Oily and rich in flavour, mackerel is a star for smoking, delivering robust taste with every bite.
  • Swordfish: A steak-like fish that holds up on the grill without falling apart, perfect for BBQ purists.

2. Preparation: How to Get Your Fish BBQ-Ready

Before the fish hits the grill or smoker, preparation is key:

  • Clean and Scale: Make sure to clean, scale, and pat the fish dry. Removing excess moisture allows the flavours to adhere better and creates that beautiful BBQ crust.
  • Marinades and Rubs: Light citrus marinades, fresh herbs, or a drizzle of olive oil work wonders. Try using Feedlot Grasslands Rub for a herby, lemony kick—perfect for seafood!
  • Smoking Techniques: If smoking, a dry rub with herbs, salt, and pepper is ideal. Let it rest for about 30 minutes to an hour before cooking.

3. Grilling Fish: Techniques and Tips

Grilling fish can be quick and easy, but the right method ensures perfect results every time:

  • Direct Grilling for Steaks: For hearty fish like swordfish or tuna, grill over direct high heat. A few minutes on each side gives you that perfect sear while keeping the inside tender.
  • Indirect Grilling for Whole Fish: For whole fish like snapper or barramundi, set your grill up for indirect cooking. This slower method cooks the fish evenly, allowing the skin to crisp while keeping the meat moist.
  • Skewers for Smaller Fish: Small or flaky fish can break apart on the grill, but threading them onto skewers with vegetables helps to hold everything together. Brush with olive oil and grill over medium heat.

Pro Tip: Use a fish grilling basket or non-stick spray on the grill to prevent sticking and ensure easy flipping.

4. Smoking Fish: The Low and Slow Method

Smoking fish imparts a rich, deep flavour that’s hard to beat. Here’s how to get the most out of your smoker:

  • Ideal Woods for Smoking Fish: Light woods like apple, cherry, or hickory work best. They enhance the flavour without overpowering the delicate fish.
  • Temperature and Timing: Aim for a smoker temperature of 175°F to 200°F (80°C to 90°C). For larger cuts, smoke for 1.5 to 3 hours depending on thickness.
  • Glazes and Finishing Touches: Try adding a honey or maple glaze towards the end of the cook to enhance the natural sweetness of the fish. A squeeze of lemon or fresh herbs like dill or parsley also work beautifully.

5. Flavour Profiles: Elevating Your Fish BBQ

The beauty of fish is its versatility when it comes to flavour combinations. Here are some standout profiles to try:

  • Lemony and Herby: Pair fresh fish with lemon zest and a bit of  Grasslands Rub.
  • Spicy and Smoky: Try Heatwave or Mexicue for fish like mackerel or swordfish.
  • Sweet and Tangy: Honey or maple glazes can add a lovely sweetness to smoked salmon or trout, balancing out the smoky richness. Try our Forager here.
  • Citrus and Soy: A marinade of soy sauce, lime, and ginger works wonders on grilled tuna steaks.

6. Serving Suggestions: Taking Your BBQ Fish to the Next Level

Once your fish is perfectly grilled or smoked, it’s time to serve:

  • Tacos: Grilled fish tacos with avocado, lime crema, and pickled onions are a summer favourite.
  • Salads: Flaked smoked trout or salmon on a fresh bed of greens, topped with nuts and citrus vinaigrette, makes for a healthy yet indulgent dish.
  • Platter Style: Serve whole smoked fish on a large platter with grilled vegetables, lemon wedges, and herb-infused olive oil for a family-style feast.

Conclusion: Mastering BBQ Fish

With the right techniques, you can bring out the best in any fish on your BBQ or smoker. Whether you’re grilling quick tuna steaks or slow-smoking rich salmon, fish adds a unique, flavour-packed twist to any BBQ. Give it a try, experiment with different flavour profiles, and enjoy the endless possibilities.