Big Fish / Yes, you can grill a whole salmon if you stick to this step-by-step guide - black and silver gas grill

There are three letters in summary: O-I-L.To cook a show-This Labor Day, you need to overcome the paradox of oil, stop on the grill and eat the whole salmon.You have failed before: Put a sparkling, freshtip-to-The tail salmon on the grill just makes it into a burnt skin and peeling meat.You put half on the grate and transfer the fish chops to the plate.Disaster.You can succeed this time, but you must love oil.A lot of flowing-as in one cup.You need about 1/2 cups if your grill is in a bad shape.All of this will be seasoned on the grill to prevent the fish from sticking to anything you place between the grill and the flame.The shiny skin naturally wraps all the beneficial OmegaOil that is so important to health and appearance.In fact, a large amount of fish oil is stuck on the skin of the fish.Keeping the skin of the whole fish also helps to make the meat moist.Some chefs roast fish with a whole bundle of Second Skins: tin paper, parchment paper, leaves.These are good techniques for thin fish.But if you know what you're doing and paint the oil affectionately on the grill, there's no need to wrap the fish in the second skin.However, if you don't scrape the grill clean and patiently oil the grill, the natural skin of the fish will stick together and tear apart.Once you put a spatula under the fish, the wonderful seal will fall off faster than you said "ouch."What we're talking about is going all the way--Big risk barbecueOf course, you can buy fish baskets that flip small fish or grill them indirectly.However, we are baking big fish this weekend to celebrate the last holiday in the summer.Chef Mark Franz said: "If it is simple, people will bake the whole salmon all the time.The owner of Farallon restaurant in San Francisco."No magician can peel the fish off the grill so easily.You have to put your ducks in a row."The best fish for grilled salmon is still the most abundant seasonal wild fish in the region.Any high-Fat fish such as Mackerel fish or local sardines are also effective.Local flat fish, such as sole fish, sand abs fish and flounder fish, tend to be thinner and more difficult.Halibut is too thin.Wild salmon in California is a good way.First paint the grate and handle the grate.Essentially, what you're doing is seasoning, just as you might be able to season the actors --The iron frying pan is cooked with a layer of oil.Do this every time before baking the fish, and it will be easier for each successive grilled fish.Start with a good brush to the cold grate.Use healthy elbow grease to remove all solid substances, especially black ones.Clean it up as much as possible.Now start the painting process.You need at least two layers of oil.Using a spray-Oil products or 2-Fold the cloth or paper towel in an inch square soaked with olive oil or vegetable oil and soak the grate with oil until the grate looks shiny.(Prepare a bottle of water for the torch --ups.) Use pliers to rub the cloth along each gear of the grate.An old, long-The used grate may absorb several layers of coating before saturation, especially at highuse areas.Turn the gas grill to a high place, or burn coal until they burn red --hot.Allow Oil on grates to cook for 10 to 15 minutes at the highest temperature.Then rub on another rich layer of oil.If sprayed, remove the grate and remove it from the flame.Heat the grate for another 10 minutes.If the grate is not bakedOn oil, repeat the refueling and heating process again.Until you have grates that shine evenly.Once you have an experienced grill you can coast.Well, almost.As Franz said after preparing, "it is all skill, be honest with God."There are some scientific techniques for cooking fish.Here's a step-by-step guide: --If you are pickled fish, shake as much water as you can.Franz suggested not just shoot the fish dry, but take the blunt edge of a peeling knife and scrape the skin from beginning to end along the fish on both sides as if it were an eraser.This helps to remove the remaining moisture."The less moisture on the skin, the less sticky it is," he said .".Other chefs, such as marinades, say that a hot grill is enough to prevent sticking to it.--Salt the fish in the belly.Insert lemon and fresh grass pills such as bailimaki, marjoram or rosemary if you wish.Oil.--Plan the location of the fish on the grill and have space to turn over, especially if it's big ---say, a 14-pound salmon.In other words, instead of picking it up and turning it over, you raise your belly and roll the fish on its back and cook the other side.The technology will minimize the risk of fish breakage.In addition, a whole salmon weighs at least 12 pounds.It's hard to lift.--Some chefs prefer to roast the whole fish at the highest temperature.Franz likes medium.High, about 400 degrees.If bouquet is used, do not put the fish on the red tophot coals --Wait until they calm down and let the white ashes cover part of the coal.Another way to estimate the temperature, Franz said, is to put your hand close to the grate and count it.Every second you can keep your hands comfortable on coal is equal to 100 degrees.--Gently place the fish on the grill.Then don't touch it.Don't lift, don't peek, can't pass.On the gas grill, immediately turn the heat down to medium temperature-low.Lower the lid.--Cook the fish for about half the cooking time-Total time of wellThe thickness of cooked fish per inch should be around 10 minutes, measured in the thickest part.You can also insert an instant.In the thickest part of the fish, do not touch the spine, read the meat thermometer.It was done at 125 degrees.If you prefer a slightly uncooked meat, you can take it out at a lower temperature.Uncover the grill and oil the top of the fish.Use the biggest spatula you can find, firm and gentle ---Weber fish lift is especially helpful--Lift the belly of the fish and use an alley --Oop, roll the fish over its back without lifting the fish.Cover.Again, don't be tempted.Leave it alone.If you take care of the grate, the fish will not stick to it.--Shortly before the end of the total cooking time you calculated, check the thickest part behind the fish head for the meat to peel off.However, if you don't like it, especially the salmon, you want the meat near the bones to still be a little translucent.--Use your best now.The biggest spatula lift-Slide it down the grate.The fish is ready.You could be.Your skin will be crispy, delicious and healthy.Take your skin off if you don't like it.You will find below the wettest meat you have tasted.The skin may contract and tear slightly if your fish is very fresh."It's a labor of love," Franz said .""Don't worry if it doesn't look perfect."You can use a lot of cosmetics before showing them to your guests.His suggestion?"A lot of basil leaves."It's very strong, with only a handful of spoons on a grilled fish.1 clove garlic, chopped 2 teaspoons of ground or chopped lime-chopped Jewish Salt 2 anchovies, rinse clean, chopped 2 scallions, finely sliced, including 1 Cerano pepper, 1 teaspoon, optional (see note) 1 teaspoon fresh ground black pepper 1/2 cup olive oil 1/4 cup chopped coriander 1/4 cup chopped parsley, put garlic, lemon zest and salt into a mortar and pe.Add the anchovies and crush until the paste is formed.Alternatively, you can crush the ingredients with a blade on the dish board until you have a paste;Turn a bowl.Add onion, tomato, pepper, Baole and black pepper.Add olive oil, coriander and coriander.Adjust the taste with salt and pepper.Divide the grilled fish into 6 portionsto 8-One serving per ounce, hand over the green sauce.Only 1 tablespoon per fish.About 1 cup Note: per nod is a fennel-Seasoning wine.Per tablespoon: 63 calories, 0 protein, 1g carbohydrate, 7g fat (1g saturated), 0 cholesterol, 40 mg sodium, 0 fiber.You can replace the first six ingredients with the purchased curry sauce (about 3 tablespoons.The Magrut leaves are from the Jacobs Farm in Pescadero and can usually be found in the produce areas of markets such as Whole Foods and rainbows.2 lemon grass with curry paste, 4 slices of peeled ginger, 2 teaspoons of chopped coriander root or 2 tablespoons of chopped coriander stem, 1 teaspoon of Jewish salt, 2 teaspoons of chopped horse leaves, choose from 4 to 8 green peppers (Thailand, India, serrano or jalapeno), 1 cup of coriander leaves chopped, 1/2 cups of Thai basil leaves chopped, 6 garlic cloves chopped, chopped 12 scallions, 4 cups of frozen coconut cream in chopped sauce, preferably or taste salt or fish sauce, combined with lemon grass, high ginger, coriander roots and salt.The broken fiber of the tamping machine.Add the remaining paste and pound.Or, complete the entire preparation in a small processor.Place 1/2 teaspoon of paste on the inside of the fish to rub if needed.Cook coconut cream slowly in a small pan.Stir with the rest of the curry sauce.Tighten the sauce if necessary.Season with palm sugar, salt or fish sauce.Pass the sauce on the table.About 5 cups per 1/4-productionCup service: 130 calories, 2 grams of protein, 7 grams of carbohydrates, 12 grams of fat (9 grams of saturation), 0 cholesterol, 99 mg sodium, 1 gram of fiber.Measure your grill before you go to the fishmonger.If the fish is too big for the grill, remove the fish head.As a last resort, ask the fishmonger to trim his tail.Ideally, ask your fishmonger to scale the fish and gut out of the internal organs, remove the fins, but keep the head and tail.You can also roast the salmon side.-The whole length of the fish, with no head, tail or spine.Clean the grate of the grill carefully and don't be stingy with oil.Make sure you have good tools-Especially a large and wide fish shovel.1 to 1/2 cups of vegetables or olive oil, or 1 whole salmon (about 14 pounds) of vegetable oil mist, soak for 1 to 2 hours at room temperature as required, or 1/2 teaspoon of lemon slices and branches of fresh rosemary in curry sauce (see green curry sauce recipe), Thyme or marjoram (optional decoration) seasoning grate: Clean the grate until it's as good as the new one.Rub, brush, or spray on the oil until the grate sparkles.The best way to wipe oil is to take 2-Fold towel or paper towel per square inch, soak in oil with pliers.Then wipe the cloth on the grate until it is shiny.Ignite the grill or open the gas grill.Open the grate, cover the grill and heat to the highest temperature.Refuel on the grate;Cover the grill and heat it up to a height.Repeat the process until there is oil in the grate.Several coats may be needed.You're seasoning the grate.Grilled fish: dry the fish.Rub salt with curry sauce or curry sauce in the cavity.Brush the oil on one side of the fish.Where the oil is on-The side of the fish on the grate, make sure it's in a place where you can have enough space to roll the fish on its back.Don't move the fish.If a gas grill is used, adjust the temperature to about 400 degrees.Measure the depth of the thickest part of the fish and calculate the cooking time of a well done fish for 10 minutes per inch.About 15 minutes, half the time covered and barbecued.Uncover the veil of fishSprinkle a lot of oil.Roll the fish over its back with two spatula instead of trying to pick it up and flip it.You should have a well.crisped skin.If the aluminum foil starts to turn black, wrap it on the tail.Cook with a lid for 10 to 15 minutes.The length of time depends on how much you like fish.To test, take a peeling knife and cut the fish along the trunk near the neck until the center.Well-The fish will fall off the bones.You can also use internal instant messaging-Read the thermometer;It's done when it registers 125 °.The medium fish will be darker and stick to the bones.If required, remove and decorate with lemon and herb branches and eat with the accompanying sauces.14 servings per serving: 490 calories, 55 grams of protein, 0 carbs, 28 grams of fat (7 grams saturated), 180 mg of cholesterol, 128 mg of sodium, 0 fibers.This is a light seafood version, based on summer stone fruit, with a mop sauce on chicken and ribs.All kinds of barbecue seafood can be used.The acid and sugar in the Peach will be different, so adjust the vinegar and sugar according to the taste.4 tablespoons of vegetable oil or olive oil 1/2 cups of white mushrooms slice 2 garlic cloves, slice 1 white onion, slice 5 teaspoons of chopped ginger (see note ), or 2 1/2 teaspoon chopped ripe ginger 1 cup of apple juice or cider about 1/4 cup of apple cider vinegar 3 cups sliced peeled ripe peach, about 1/2 pound 1 teaspoon of Jewish salt 1 tablespoon of light soy sauce (light-Colored, like the Pearl River Bridge;not low-1/2 teaspoon whole fennel seeds 2 whole cardamom pods, or 1/2 teaspoon cardamom seeds 1/2 teaspoon coriander seeds 1 teaspoon ground white pepper 1/2 teaspoon pepper 1 to 2 teaspoons brown sugar heat the oil 2-quart saucepan.Stir-fry mushrooms to wither.Add garlic and onions and cook until soft.Add ginger, apple juice, vinegar, peach, salt and soy sauce.Put fennel, cardamom and coriander seeds into a tea filter and add to the pan.Boil and then reduce the heat to a gentle sim.Cook for 45 minutes to 1 hour or until the peach is cooked.Remove the filter and discard the seeds.Add white pepper and cayenne and add brown sugar to taste.Let it cool and then stir in a food processor or blender.Add apple juice if the mixture is too strong.You can add apple cider vinegar if you want extra sour flavor.Serve as a sauce for grilled fish, 3 to 4 tablespoons per serving.If you roast fish, you can brush this sauce on the side of the fish meat about 2 minutes before the grilled fish.Yield about 4 cups note: Compared with mature ginger, the taste of young ginger is not so strong, the taste is not good, and the fiber texture is not good.You can find it in many Asian markets.Every 1/4 cups: 65 calories, 1 gram of protein, 8 grams of carbohydrates, 4 grams of fat (0 saturation), 0 cholesterol, 199 mg sodium, 0 fiber.