Grill fish properly

Fish specialties for your barbecue evening

The perfect fish classics for grilling

Anyone can make pork neck steak and sausages. How about fine fish instead – whether whole or fillet? With the exquisite flavors of our fine fish products in combination with the smoky note that you can only get on the grill, you can transform every barbecue evening into an extraordinary experience. Pamper yourself and your guests at the next barbecue party.

New fish grill ideas - try them out

Trout, sea bream and salmon – these are the absolute grill classics. For all those who are looking for culinary variety, we have put together some of our more unusual fish below, some of which are available exclusively from us. Surprise yourself and your guests!

Fish for special occasions for grilling

On certain occasions, be it a birthday or a family celebration, the grill is reserved only for the finest specialties. The following fish – our personal favorites – are suitable for just such feasts. But be careful: you will never want to put anything else on the grill again.

Goes perfectly with grilled fish

To season our grilled fish, all you really need is a little lemon juice, salt and pepper. But if you are looking for even more enjoyment, you will find what you are looking for with our selected oils and mayonnaises. Their noble, tangy aromas elegantly underline the taste of the fish and round off your grilled dish perfectly.

Our wine recommendation for your barbecue evening

Our wines complete your successful barbecue evening. Their delicate interplay of aromas adds a welcome freshness to the grilled fish and is valued by sommeliers worldwide. Our wines come from the best and most renowned winemakers in the world and are very popular with special gourmets.

This is important to keep in mind when grilling fish

  1. STEP 1 – DEFROST FISH You can get the majority of our fish products – whole or as fillets – frozen. In order to maintain the top quality of our products, you should defrost them gently and slowly. It is best to take it out of the packaging, cover it in kitchen paper and let it thaw in the refrigerator at 3-5 °C for several hours. Finally, take it out of the fridge and let it come to room temperature for a while.
  2. STEP 2 – CLEAN Briefly rinse the fish fillets under cold running water and then pat dry thoroughly with kitchen paper. If necessary, scale the fish, but do not remove the skin. It gets nice and crispy when grilled and can be eaten.
  3. STEP 3 – MARINATE Regardless of whether you want to season your fish with a marinade or not, you should definitely coat it with oil so that it doesn't stick to the grill grate. Use a neutral, heat-resistant vegetable oil such as rapeseed or sunflower oil. If you prefer an additional marinade, mix in a suitable oil, salt, pepper and other spices and herbs as desired. Coat the fish generously and let the marinade take effect for a good half hour. Finally, allow excess marinade to drip off so that it does not burn over the grill or causes flames to flare up.
  4. STEP 4 – PREPARE GRILL Preheat the grill to a temperature that is not too hot (approx. 100 °C to 175 °C) or hang the grill grate higher than when preparing meat. It is ideal to use a special grill bowl or fish tongs, as you often see when preparing whole sea bream.
  5. STEP 5 – GRILLED FISH Put the fish on the grill. Be careful not to let the grill get too hot. If possible, only turn once or twice to prevent the tender meat from falling apart. The cooking time varies depending on the size and thickness of the fish. As a general rule, the fish should not be cooked for too long so that it does not become too dry. Especially since most of our fish products are sashimi quality and could therefore even be eaten raw. To test the cooking, you can cut the fish in its thickest part and push it apart a little. If it is no longer completely glassy, ​​it is cooked through. Alternatively, you can also use a meat thermometer. The optimal core temperature for most fish is around 60°C
  6. STEP 6 – SEASONING & SERVING Carefully remove fish from grill. Serve either as a fillet or whole on preheated plates. Depending on your taste, season with a fine olive oil, fresh lemon, salt and pepper and other spices. Serve with a suitable side dish and enjoy warm.