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Old 12-07-2007, 04:39 AM   #1
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Fish BBQ

What type of fish do you usually bbq? We usually bbq snoek,angelfish or tuna but DH barbequed normal hake on Thursday and it came out great - who would have thought?

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Old 12-07-2007, 04:43 AM   #2
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I attached the photo of the fish but instead my profile photo came up - anyone know what I did wrong? I'm feeling a bit technology challenged today :-)
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Old 12-07-2007, 08:00 AM   #3
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I usually do Salmon, and Tuna. I have also done tilapia, catfish, shark, cod, and a few others with success. Oh! and swordfish..one of my favorites!! Yum!
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Old 12-07-2007, 08:17 AM   #4
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Salmon and halibut here. At the cottage, it used to be fresh brook trout.
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Old 12-07-2007, 08:57 AM   #5
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Here's the photo I tried to attach earlier
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Old 12-07-2007, 03:09 PM   #6
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Looks good!!!!!!!
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Old 12-07-2007, 03:40 PM   #7
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Quote:
Originally Posted by Uncle Bob View Post
I usually do Salmon, and Tuna. I have also done tilapia, catfish, shark, cod, and a few others with success. Oh! and swordfish..one of my favorites!! Yum!
Yeah me too what Uncle Bob said
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Old 12-09-2007, 06:25 AM   #8
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Swordfish and Tilapia are sure fire. Swordfish is more robust and tilapia is lighter which does better with a sweet sauce. Swordfish is good with a heavier sauce but does well with lighter sauces too.
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Old 04-16-2008, 10:56 PM   #9
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Smokey fish tastes great!

Quote:
Originally Posted by Uncle Bob View Post
I usually do Salmon, and Tuna. I have also done tilapia, catfish, shark, cod, and a few others with success. Oh! and swordfish..one of my favorites!! Yum!
Bob, you hint at what I believe: just about any fish can have its flavor
enhanced by a little smoke flavor. I still am very careful not to overdo
either the smoke or the cooking time. Fish should never be over-done.
Well, unless you want to "jerk" it.
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Old 04-17-2008, 11:22 AM   #10
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I won't grill (BBQ for the original poster) any fish that is extremely flaky in texture, such as walleye, lake perch, cod, or sole. Tilapia is borderline for me.

However, catfish, swordfish, halibut, tuna, kajiki, opah, mong chong, grouper, and barramundi I will grill.
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