Grilling of fish can enhance its aroma, flavor and taste in incredible ways. You might choose the gas stovetop, oven or the charcoal grill depending on your choice. However, I recommend the charcoal grill for preserving the vital fluids within the fish and extracting the unique flavors from its core. Adding moderately dry wooden chips to the charcoal can slow down the grilling and avoid burning of fish.

Blue Salmon Fish for Grilling

There are about 40+ aromatic flavors within fresh salmon which get extracted during grilling. Some of the most commonly observed features that give salmon its distinct flavor and taste are the buttery skin layers, content and the combination of the aromatic flavors. Wild salmon is the best among the various species due to their unique protein and mineral content. Grilling the salmon with the skin can protect the inner layers from burning out. However, you can opt for skinless fillets with lemon juice, pepper and salt seasoning. You have to grill the fish on low to medium heat. Preheating the grill and brushing with olive oil can help increase the taste.

Mackerel Tuna Fish for Grilling

Mackerel tuna contains 53% protein which makes it highly tasty and aromatic after grilling. With 42% fat and 5% carbohydrates the crispiness of the grilled fish increases significantly. You can also opt for Yellow fin or Blue fin tuna if you are unable to find the mackerel species. Blue fin tuna has 69% protein and 31% fat. The yellow fin tuna contains 92% protein and only 8% fat. You can get the best grilling effects by keeping the charcoal on one end of the stove while grilling the fish on the other end.

Pearl Spot Cichlid for Grilling

The Pearl spot cichlid (also called green chromide) gives to the best taste when it is grilled on the charcoal by wrapping it in a piece of banana leaf or aluminum foil. This fish contains 17% fat, high percentage of proteins and omega-3 fatty acids. You can season the fish with the paste of peppercorn, cumin seeds, garlic, turmeric powder, red chilies, cinnamon and salt. Wrap the seasoned fish in small banana leaves and place on the grill at the direct end with low to moderate heat (140 degrees Fahrenheit). You need to rotate the sides after every 4 minutes until the fish turns flaky.

Tilapia Fish for Grilling

Tilapia fish contains 81% protein and 19% fat. The other nutritional elements are niacin, vitamin B12 and selenium. You need to season the fish with the paste made from pepper powder, garlic, ginger, olive oil, sea salt, lemon juice and soy sauce. Wrap the seasoned fish in aluminum foil and grill on moderate heat for 4 to 5 minutes on each side.

River Eel Fish for Grilling

The river eel fish contains high ingredients of fatty acids, amino acids, protein and minerals. With more than 90% of calories, the fish roasts well and becomes crispy on grilling. You can season the fish with the paste made form mint leaves, garlic, green chilies, coriander powder, olive oil and peppercorn. Wrap in the aluminum sheet and grill over moderate heat for 4 to 5 minutes on each side.