If you want to cook snapper, trout or salmon, we recommend you to use a hinged wire grill basket. Snapper, cat fish, flunder or much tender fish can also be cooked this way.
If you want to cook firm fish such as tuna, shark or salmon, you can put it directly on the grill but be sure you handle it gently. To cook small shellfish, such as shrimp or scallops, you can use wooden skewers or a grill basket.
The grilled fillet is usually cooked over medium or low heat. Fish is quickly done and it's best to cook it at low heat and monitor it not to overcook.
In order not to break, turn fish only once while grilling.
The fish needs about 30 minutes to absorb the flavor if you're using a marinade.
When using marinade, add extra sauce on top of the fish or seafood because the liquid used to marinade needs 5 minutes to eliminate the bacteria it might get when the fish was soaking.
When grilling oysters, mussels and clams, or any shell fish, it is advised to place them on the hottest part of the grill. They're done when they open up and if they don't, discard them.
For freezing fish, rinse it under cold running water and pat it to get rid of the water. Wrap it in a plastic foil to remove all the air.
After wrapping it in plastic foil, do the same with aluminum foil, freeze immediately and use it within two weeks of when it was frozen.
Apply the 10-minute rule: cook fish about 10 minutes per inch of thickness. For example, if the fish is 1 inch long, then you should cook it for 10 minutes.
If you're broiling fish, greased it with olive oil and always season it first.
If you want to avoid the disturbing process of looking for bones, look for the ones with bigger bones, like monkfish, halibut, shark or swordfish.