How to BBQ Seafood Without It Sticking

High Heat & Clean Grates: If you want to learn how to BBQ seafood without it sticking, your grill grates or cast-iron plate must be screaming hot before the seafood touches it.Cold grates cause immediate sticking. Always scrub the grates clean with a wire brush right before cooking.

Oil the Grill, Not Just the Fish: Dip a paper towel in vegetable oil and use tongs to rub it directly onto the hot grill grates (this is called seasoning). You can lightly oil the fish too, but the oiled grate creates the real non-stick barrier.

Dryness is Key: Before placing your fish on the BBQ, pat it completely dry with a paper towel. Excess moisture creates steam, which tears the skin and makes it stick to the grill.

Be Patient (Don't Flip Too Early): Once the fish is on the grill, leave it completely alone for the first 2-3 minutes. As it cooks, a crust will form, and the fish will naturally release itself from the grates. If it resists when you gently nudge it with tongs, it’s not ready to flip yet.

Premium quality whole sea bream, prepared your way and ready for the perfect charcoal BBQ.

BBQ Cooking Times for Your Products

Perfect grilling times over medium-high heat for your specific products:

1. Whole Fishes (Sea Bream / Sea Bass)

Whole fishes take a bit longer to grill, which allows the inside to stay incredibly juicy (especially with your lemon and rosemary stuffing) while the skin gets crispy.

Sea Bream (Whole): 6 - 8 minutes per side.

1kg Sea Bass (Large Whole): Due to its size, it needs a slower cook. 8 - 10 minutes per side.

2. Fish Fillets (Sea Bass / Salmon)

Fillets cook very quickly. Always place them on the grill skin-side down first. Let them spend about 70% of the cooking time on the skin side to crisp it up and protect the delicate meat.

Sea Bass Fillets: 3 - 4 minutes skin-side down, then only 1 - 2 minutes flesh-side down.

Salmon Fillets: Depending on thickness, 4 - 5 minutes skin-side down, then 2 - 3 minutes flesh-side down.

3. King Prawns

You will know the prawns are done when their color changes from grey/translucent to an opaque pink/orange and they curl into a gentle "C" shape. (If they curl tightly into an "O", they are overcooked and will be dry).

King Prawns (Whole/Shell-on): Only 2 - 3 minutes per side.

All BBQ Fish