/GRILL SKILLS/SEAFOOD/CHOOSING SEAFOOD
CHOOSING THE
RIGHT SEAFOOD
WHAT TO BUY, WHAT TO GRILL & HOW TO CHOOSE
START WITH THE RIGHT SEAFOOD
Great seafood starts with the counter. Choose fresh, high-quality seafood that matches the heat and cooking method you plan to use on the grill. The right choice makes all the difference in flavor, texture, and success.
WHAT ARE YOU GRILLING?
FIRM FISH
DELICATE FISH
SHRIMP
SCALLOPS
LOBSTER
SHELLFISH
BEST FISH FOR THE GRILL
SALMON FILETS & TUNA - HIGHT HEAT
- Rich, Flavorful
- Firm texture holds up to high heat
- Perfect for searing over direct flame.
SWORDFISH & MAHI-MAHI - STURDY AND MEATY
- Dense, meaty flavor
- Great for bold marinades
- Ideal for direct grilling.
SNAPPER & BRANZINO - THE WHOLE FISH
- Mild, delicate flavor.
- Moist and flaky
- Great for indirect heat cooking.
FRESHNESS AT A GLANCE
EYES
Clear and bright
FLESH
Firm & resiliant
AROMA
Clean and ocean-fresh
SHELLS
Closed & responsive
Use a reliable thermometer and check the thickest part of the seafood
SAFE INTERNAL TEMPERATURES
FISH
145°F
SHRIMP
OPAQUE AND FIRM
SCALLOPS
OPAQUE AND SPRINGY
LOBSTER
140 - 145°F
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