Five Adriatic fish on gradele and an hourly wage on zara
Sea bream is looking for one thing, roach is looking for another. How much does each one stand on the side and when oil and lemon are all you need.
Fish on the grill does not tolerate two things: too high a fire and too much hand. Most people overcook it because they want it to look like a pork cutlet, and then serve it dry and complain that the fish "wasn't fresh". She was. She just stayed five minutes too long above zero.
The five Adriatic fish that most often end up on the grid ask for five different hourly rates, and only two of them are allowed to see anything but oil, salt and lemon. Here's how it goes.
Fish first, fish later?
Before any talk about the hourly rate:the gradles go to the zar, not to the flame. The coal must turn gray, stop burning, and hold your hand above the grate for three to four seconds at about 15 cm. It is the temperature at which the goat catches the skin and the meat does not become rubbery. Always heat the grill empty and coat it with oil over a cloth so that the goat does not stick. We elaborated on the details of the two zones and the thermometer in the text of Frfish on the zara from the counter to the plate, here we go purely on the hourly rate by type.
White fish: sea bream, sea bass, toothfish
Sea bream (300-400 g)is the most forgiving. Whole, cleaned, scored twice on each side to the spine, approx6-7 minutes per side. A sign that it is ready: the fins are easily plucked and the eye is completely white. It only goes hereoil, coarse salt and lemon— any spice beyond that is violence against the sweet meat.
Sea bass (400-500 g)is a bit drier than sea bream, so it needs a minute less on the side and a sprig of rosemary in the belly.Toothpickhalf a kilo takes 8-9 minutes per side because it is goose meat; sear fillet for just 3-4 minutes on the skin side. All three are white fish and all three want the same: oil, salt, lemon. Nothing more.
The five Adriatic fish that most often end up on the grid ask for five different hourly rates, and only two of them are allowed to see anything but oil, salt and lemon.
Blue fish: roach and sardines
Locarda (skuas, 250-300 g)is fat, strong, and that's where the rules change. It doesn't suffer if you coat it with a little bit of stronger meat: a drop of vinegar, garlic, even a thin line of hot pepper goes well because the fat carries the flavor. The whole locker is going fast —4-5 minutes per side, because the skin cracks and the fat drips onto the pan making smoke, which is part of the point.Sardinesare even faster: 2-3 minutes per side, turn once, and remove as soon as the skin starts to bubble.
When oil and lemon are all
The rule is simple:the whiter and leaner the fish, the less tolerable spices are. Sea bream, sea bass and toothfish are fish for olive oil and nothing else — and the oil must be good, because it is added raw at the end and you can feel every flaw. We explained how to read what you are buying in the guideextra virgin oil label.
Blue fish — locarda, sardines, bonito — can be marinated, onion, vinegar, rosemary. Her fat is stronger than any spice, so she is not afraid.
And one more thing, crucial:salt goes on the fish just before it is seared, and lemon only on the plate. Salted fish that stands for half an hour drains the water and is baked dry; lemon on hot goat gives a bitter, dark crust. And above all, the fish must be fresh, because it hides a lot, but not old fish. How to recognize it on the counter, we wrote in the text abouteye, gills and smell that do not lie.
Questions & answers
short and to the point- How much sea bream is grilled?
- A whole sea bream of 300-400 g takes 6-7 minutes per side at a good temperature. It is ready when the eye is completely white and the fins are easy to pluck.
- Which Adriatic fish can be marinated and which can't?
- Blue fish such as sardines and sardines are mixed with vinegar, garlic and rosemary because the fat carries the flavor. White fish — sea bream, sea bass, sea bream — requires only oil, salt and lemon.
- When to salt fish for construction?
- The salt is added immediately before putting it on the grill, never half an hour before, because the fish will release water and be baked dry. The lemon is added only on the plate.
