Salt-Grilled Whole Fish
There is no need for marinades or complex seasonings when the fire does the work. This method relies on the salt to pull moisture from the skin, turning it into a brittle, seasoned crisp while the inside steams in its own juices.
Commit to the skin
The skin is your vessel. If you tear it during prep, the juices will escape and the fish will stick to the grill. Work with a steady hand.
- charcoal grill or heavy cast iron skillet
- long-handled metal tongs
- flexible fish spatula
- coarse sea salt
What goes in.
- 1 lbwhole fish, gutted and scaled (mackerel or sea bream)
- 3 tbspcoarse sea salt
- 1 tbspneutral oil
Drying the Surface
Salt the fish at least 15 minutes before it hits the heat. The salt draws out surface moisture, which is the only way to ensure the skin sears rather than steams.
The method.
Prep the fish
Pat the fish bone-dry with paper towels, inside and out. Score the skin with three diagonal slashes on each side to prevent curling.
Salt generously
Massage the coarse salt into the skin and inside the cavity. Do not be shy; most of this salt will be discarded when you eat the skin.
Prepare the heat
Get your grill or skillet to high heat. Brush the grate or pan with oil immediately before laying the fish down.
The first sear
Place the fish on the heat. Do not touch it for 5 to 6 minutes. You are waiting for the skin to release naturally from the metal.
The flip
When the skin is deep brown and releases without resistance, flip carefully. Cook for another 4 to 5 minutes until the center is opaque.
When it doesn't go to plan.
If the fish sticks when you try to lift it, stop. It needs one more minute to form its crust.
Use a fish with a higher fat content, like mackerel or sardines, to ensure the meat remains supple.
Serve with a wedge of lemon to cut through the richness of the scorched skin.
The ones that keep coming up.
Should I remove the salt before eating?
The skin will be very salty and is meant to be eaten as a seasoned crust, but you can brush off excess salt if you prefer a milder taste.
Can I do this with fillets?
It is difficult. Fillets lack the structure of the skin-on whole fish, and the salt will quickly cure the meat, making it mushy or too salty.
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