How to avoid fish getting stuck on the grill

There are few things as annoying as lifting the spatula and seeing that the fine salmon fillet has been left on the grill grate. Fish that gets stuck on a grill is a classic -- and one of the most common reasons people don't grill seafood at home. The good news is that the problem can almost always be avoided with a few simple steps.

Why do fish get stuck on the grill?

Fish stick when the proteins in the surface react with the hot metal and literally stick. It happens especially when:

• The grill is not hot enough when the fish is put on

• The grate is dirty or poorly cleaned

• The fish is wet on the outside

• There is a lack of oil on the fish or grate

• The fish is turned over too early, before a crust has formed

• You are using a lean type of fish without enough fat to protect the meat

In other words: it's rarely the fish's fault -- it's all about the preparation.

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‍How to prevent fish from getting stuck

Here are the main tips for grilling fish correctly:

1. Preheat the grill properly. The grate should be well warm before putting the fish on. A lukewarm grill is the most common mistake. Aim for around 200—230 °C on direct heat.

2. Clean the grate. Brush it clean while it is warm and, if necessary, wipe with an oiled cloth. Leftovers from the previous grilling session give the fish something extra to cling to.

3. Dry the fish well. Dab the surface with paper towels before brushing it with oil. Moist fish steams instead of frying, and gets stuck more easily.

4th. Oil the fish -- not the grate. A thin layer of neutral oil (canola or sunflower) on the fish itself works better than pouring oil on a glohet grate.

5. Let the fish release itself. Once the crust is formed, the fish almost always let go of the roof. If you have to pull hard to turn it, it's not ready yet. Wait another half minute.

6. Grill with the skin down first. The skin protects the flesh and often becomes deliciously crispy. It acts as a natural “frying pan”.

7. Use the right tool. A thin, flexible fish spade slides under the fillet more easily than a thick grill tongs.

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Which fish is easiest to grill?

Fat fish types are most forgiving. Salmon has a high fat content and firm structure, and is perhaps the easiest choice for home grilling. Mackerel is also great on the grill, especially in season, and can advantageously be grilled whole. Halibut has firm, white flesh that tolerates heat well, but requires a little more precision. Leaner fish such as cod work best in foil or in a grill basket.

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Volcanic fish — fresh fish that is perfect for grilling

The quality of the raw material matters a lot to the final result. At Vulkanfisk in Mathallen Oslo you get fresh fish and seafood from the catch of the day — well suited for barbecue. We are happy to help you choose the right type of fish based on what you have planned, whether it is a simple everyday dinner or a larger gathering in the garden.

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Fish on grill in central Oslo

If you are looking for fresh fish in Oslo for grilling, Mathallen is a natural stopover. Vulkanfisk is centrally located on Vulkan, and is one of the most visited places for seafood in Oslo — a short walk from the counter and right on the grill the same evening.

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FAQ — Frequently Asked Questions about Grilling Fish

Why does the fish get stuck? As a rule, because the grill is not hot enough, the grate is dirty, or the fish is too wet and poorly oiled.

Should you grill with leather? Yes, if the fish has skins. Put the skin side down first — it protects the meat and is happy to be crispy and flavorful.

How hot should the grill be? Around 200—230 °C on direct heat is suitable for most types of fish. Thicker pieces can be moved to indirect heat after the crust is formed.