Anglers love catching BIG FISH but are reluctant to eat them. Larger fish have lived longer and may have more toxics stored in their skin and body fats. With proper Mongering, filleters can remove 90% of any toxins. This means less belly meat, fin bases, skin, and boney parts.
Canyon Ferry, Holter, and Hegben Lakes produce big trout. The average trout ranges 20-30 inches whether through the ice or in open water. Any water originating from Yellowstone Park means natural and human-caused pollution. Gold mining, and mineral rich mountains, meant mining. Waste from mining like mercury means pollution. Yellowstone’s geothermal features bring dissolved pollutants such as lead, and other dissolved natural pollutants. Bigger and older fish will have these toxins in their bodies, until they are fileted off.
Once cleaned, Big Fish can be steaked, planked, or grilled as a large filet. Fish always taste better when cooked over a fire or on the grill.
Hardwood charcoal can add unique smoke and flavor. I avoid charcoal briquets for smoking since they have petroleum products in them. They work fine for enclosed Dutch Ovens but not for exposed meats and fish.
Fish are lean and need basting, marinade, or sauces. You can make your own or just use something like Italian Salad Dressing as a marinate or basting liquid.
Here are some BBQ FISH TIPS
Once the fish pieces have marinated for at least a few hours, place them onto the grill. My suggestion is to make aluminum foil bases for the shape of the filet. The fish will not stick to the foil and the sides of the thick steak or filet will cook openly. This allows for easier turning.
I wipe the fish pieces with a paper towel before cooking. Baste often with more marinate or a lemon butter mixture. If you want the fish to cook faster, cover it with a foil tent. Keep the thickest part of the fish over the hottest part of the grill.
Whole Fish up to 2 lbs. Cook for 5 minutes on the first side. 3-7 minutes on the second side.
Whole Fish from 2-3 lbs. Cook 10 minutes on first side and 8-12 minutes on the second side.
Filets ¼ – ¾ inch thick needs 3 minutes on the first side then 3-8 minutes on the second side.
Fish Steaks 1-inch-thick need 5 minutes on the first side then 3-8 minutes on the second side.
Fish completely wrapped in foil takes longer to BBQ. Add 1-2 minutes for each fit cut above. Foil wrapped fish do well with more pads of butter or a little olive oil rub to keep them moist.
One of favorite ways to BBQ large fish is to Steak them. I scale the fish but leave the skin on for cooking. The skin helps to hold the meat together. I do not eat the skin. This cut looks like a filet mignon of fish when done. The meat is flaky and wonderful to eat. Add a nice homemade tartar sauce or…
Grillin Fish is a Killin way to prepare your catch!
Montana Grant
