When you think of barbecue you probably visualize succulent, tender cuts of meat on a grill. Barbecue is most often associated with meat and barbecued fish is quite a rarity. Fish is one of the healthiest foods and barbecued fish has a unique flavor unlike any other. When fish is slow-cooked in a smoker, it takes on a moist, delicious flavor that you are sure to love. However, most people tend to shy away from smoking fish as it can be quite tricky and if it isn’t done the right way, the results could be disastrous.
To wow your guests at your next BBQ party with delicious smoked fish, follow the tips below!
While all types of fish and seafood taste great when they are smoked, some fish like salmon, tuna, and trout, that are high in fat, are considered the best for barbecuing as they have a better texture than leaner fish. Leaner fish are more likely to get tough and dry after smoking as compared to fatty fishes.
Choosing the right type of wood to smoke your fish in is another very important factor to consider. Wood like fir and pine should be avoided when it comes to grilling fish. Instead opt for seasoned woods like oak, alder, maple and hickory which bring out the mild flavor of the fish without overwhelming it.
The freshness of the fish also plays a part in how it will turn out after being smoked. The best option would be to use recently caught fish in order to ensure its freshness. However, if this isn’t an option, make sure the fish you buy has been refrigerated and is well-preserved. Once you have your fish ready, it is time to get grilling.
The first step is to preheat the grill. This will help in making outside of the fish crispy and reduces the overall cooking time. The most important reason to preheat the grill is to prevent the fish from sticking to the grill. This is the number one mistake people make while barbecuing fish and can be easily avoided by preheating grill beforehand. Also, make sure to clean the grate completely before grilling fish.
Another important factor when it comes to smoking fish is the temperature. Maintaining the right temperature during the barbecuing process is crucial. The ideal temperature to smoke fish is usually around 400 to 450 degrees Fahrenheit, but this may vary depending on the fish you are smoking and the recipe. For best results allow the fish to cook slowly on a low, indirect heat. This gives plenty of time for the fish to absorb the smoky flavor and cook both inside and outside.
While the above tips are all helpful when it comes to smoking fish the real secret is to get the timing right. As long as you keep a close eye on the fish and take it off the grill on time, you are sure to end up with perfectly barbecued fish.
Keep in mind these tips to serve up scrumptious barbecued fish that will impress all of your guests!