Grilling fish - this is how you succeed with seafood on the grill

When spring arrives and the temperature creeps upward, there is one thing that many Norwegians start to think about: the barbecue. And while it's traditionally been sausages and chops that have dominated the grates, grilling fish is becoming increasingly popular -- and for good reason. With the right ingredients and a few simple grips, fish on the grill can become the best summer meal of the year.

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Why is fish perfect on the grill?

Fish has a natural advantage on the grill: it goes quickly. Where meat often needs a long time and high heat, most fish varieties are ready in a few minutes. It makes for a juicy, flavorful and healthy dinner without having to stand over the grill for hours.

Fish also takes on the smoky flavor and grill feel in a way that accentuates, not overpowers, the natural flavor. With good quality of the raw material, you don't really need much more than a little oil, salt and lemon juice.

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Which fish is best for barbecue?

Not all fish are equally easy to grill, but many varieties work great. Here are some favorites:

Salmon is the most commonly used choice, and not without reason. The salmon tolerates heat well, stays juicy and tastes lovely with barbecue strips. Salmon fillets and salmon sides are easy to handle on the grill.

Halibut is a more upscale option with firm, white meat that holds its shape well on the grill. The mild flavor does particularly well with herbs and butter.

Whole sea bass is awesome on the grill. Remember to scrape off the fish shells first. Then you can get crispy skins that can also be eaten.

Scampi and scallops are also perfect for barbecuing — quick, easy and always impressive when you have guests.

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How to properly grill fish

1. Use fresh fish. The quality of the raw material is always crucial.

2. Make sure the grate is completely clean. This is the main reason why fish get stuck. Brush the fish with oil and season it well.

3. Heat the grill properly. Medium to high heat (about 200—220 °C) provides a good frying crust without the fish drying out.

4. Don't turn around too soon. Leave the fish until it detaches naturally from the grate — then it is ready to be turned over.

5. Use foil if necessary. For delicate fish such as cod, a package in aluminum foil with butter and herbs works excellently.

6. Timing is everything. A rule of thumb is 3—4 minutes per side for fillets, depending on thickness. The fish is done when the meat flakes easily.

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Vulkanfisk — fresh fish for barbecue in Oslo

It always starts with the raw material. At Vulkanfisk in Mathallen Oslo you will find fresh fish and high quality seafood — perfect for your next barbecue evening. The selection follows the season, and the staff will be happy to help you choose the right variety and tell you how you should prepare what you buy.

Mathallen is a natural stop for food enthusiasts in Oslo, and Vulkanfisk is one of the reasons for that. This combines knowledge, quality and a genuine commitment to seafood that you notice from the first second.

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FAQ — Frequently Asked Questions about Grilling Fish

How to grill fish without it getting stuck? Make sure the grate is completely clean. This is the main reason why fish get stuck. Brush the fish with oil and season it well.

How long should fish be on the grill? Most fillets need 3—4 minutes per side over medium-high heat. Thicker pieces may need a little more. The fish is done when the flesh flakes and is opaque all the way through.

Which fish is best for barbecue? Salmon is the easiest and most popular choice. Halibut and whole fish such as dorade or trout also work very well. If you want to try something different, shrimp and scallops on the grill is easy and very good.

Grilling fish is one of the easiest ways to elevate an everyday meal into something a little extra. With fresh produce, a hot grill and a few simple grips, you're well on your way. Stop by Vulkanfisk in Mathallen Oslo, choose the freshest you can find — and make the barbecue evening something to remember.

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