一条整只鱼从烤架上热，鲜艳的皮肤和多汁，嫩肉 - 是我最喜欢的食物之一，无论是烹饪还是吃饭。我喜欢将鱼烤完，因为，皮肤和头部完好无损，它们看起来如此戏剧性，皮肤使鱼湿润和海豹保持风味。然而，由于鱼比牛肉或家禽更脆弱，因此需要额外的关注才能防止烤架散落。选择正确的鱼类，然后用不太热的火烹饪，有助于保持鱼潮湿和美味。

挑选烧烤的鱼

Firm-fleshed fish with a high oil content are the best choices. A high oil content helps keep the meat moist and gives you a bit of an advantage in getting the fish off the grill in one piece. Try strong-flavored fish, such as salmon, mackerel, and bluefish; they’re particularly complemented by the distinctive, smoky flavor that grilling gives them. Less oily fish—snapper and rockfish, for example—can be grilled, too. To keep their flesh moist and prevent sticking, brush them with oil before you put them on the grill.

用眼睛和鼻子购买鱼。在选择鱼烧烤时，新鲜的一般规则适用：将鼻子放在鱼附近；它应该闻起来新鲜，不强烈或不愉快。眼睛应该明亮而饱满，而不是浑浊或沉没，肉应该在压紧时感觉坚硬并反弹。新鲜的鱼是明亮而有光泽的，没有被瑕疵或粘稠的。

当购买烧烤鱼,鱼贩clean and scale it. Some cooks say that grilling a whole fish with the scales intact will make the fish less likely to stick to the grill, but I find it just makes a mess. A large fish like a salmon will be easier to serve if you have it boned before you cook it. The same is true for mackerel, too, but because of its anatomy, don’t expect to get out every last bone.

用馅料和腌泡汁为鱼增添更多的味道

烧烤整条鱼的另一个优点是，您可以用新鲜的草药或柠檬片填充腔，也可以用芥末或其他调味料刷内部。腔填充后，将鱼绑上几块屠夫的麻线​​，以使填充在里面。（我不会像鲭鱼这样的小鱼绑上。）绑鱼也可以更轻松地处理，因为当您尝试将其转动时，腹部不会打开。

腌料是调味烤鱼的另一种好方法。只是不要将鱼留在酸性腌料中超过几个小时。柠檬汁和醋之类的酸会“煮”肉，如果剩下的时间太长，可以给鱼带来令人不快的糊状质地。

当使用釉料时，仅在烧烤前将鱼的内部炸成；一旦鱼从烤架上擦掉后，用剩余的釉刷外侧。釉料通常含有蜂蜜或糖，如果在烧烤前在皮肤上涂过蜂蜜或糖，可能会导致鱼粘住并燃烧，并通常会弄乱烤架。

使用干净的热烤架防止鱼粘

您应该始终在干净的架子上烤，但这在煮鱼时尤其重要。食物会粘在肮脏的烤架上，如果您的鱼棒，您的晚餐注定要失败。另外，在将鱼放在上面之前，请确保烤架很热。如果架子和钓鱼一起加热，它们将形成可能很难破裂的粘结。

烧烤炉热后，用烤架擦洗了一个很好的刮擦，以消除任何残留物。然后，用一些油调味烤架，以防止粘附。我使用一条紧紧卷曲的毛巾毛巾，绑有麻线，浸入油中，然后在炉排上迅速摩擦。只是不要使用太多的油，否则会滴入火中并引起大火。

Grill fish over a gentle fire

Because fish is delicate, it doesn’t require the intense heat that’s needed to sear meat and poultry. Set the grill rack at least four inches from the fire and grill the fish directly over moderately hot coals. If grilled over too high a heat, the skin will burn before the meat can cook.

Turning a whole fish is the most nerve-wracking part.For the best results, let the fish cook for several minutes before turning, and turn it only once. For a larger fish, use two spatulas or a two-pronged sauté fork and work carefully.

A fish tends to come off the grill easiest when it’s done. In other words, if you have to chisel at the underside when turning it because it’s sticking, it probably isn’t done on that side yet. Leave the fish on until it comes off the grill with only a moderate amount of encouragement.

Cooking times will vary depending on the fish you’re cooking and how hot your fire is. To test for doneness, slip a small knife into the back of the fish and gently pull the meat away. The meat should be moist and cling for a moment before coming away. Don’t cook the fish until it flakes or it will be dry.