Grilled fish is one of the healthiest and most delicious foods you can prepare for yourself. Unfortunately, fish is notoriously difficult to grill.

That’s why we’re here to help. If you love fish, but are apprehensive about putting it on your grill, don’t worry, we’re going to make it easy.


The first step when grilling anything, especially fish, is to preheat your grill on high. This does a number of things. Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavor all grillers love.

Having the grill preheated will also lessen the amount of time your garlic fish is on the grill, resulting in less opportunity for your fish to dry out. Lastly, preheating the grill will prevent the number one fear for fish grillers…sticking.

Even though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly.

Another constant when it comes to grilling fish is the temperature. Whether skin is on or off, the temperature should be at a medium to high heat, depending on the recipe, around 400-450 degrees Fahrenheit.

Now that your grill is preheated, you’re almost ready to start grilling your fish. The last thing to do is clean the cooking grates with a stainless-steel brush to remove all prior cooking debris that may still be left over.

Just a good rule of thumb, clean cooking grates are a necessity no matter what you are grilling to aid in easy removal of your grilled cuisine.

If you’ve experienced fish sticking to the grates in the past, chances are you didn’t preheat your grill to the correct grilling temperature, or clean your cooking grates properly.


Allow your fish to sit for 5-10 minutes to bring it up to room temperature before generously oiling and seasoning it prior to putting it on your cooking grates. This will help to eliminate the possibility of sticking.

If you want to sear the flesh side, first be sure to oil the flesh side of the fish and place it flesh side down directly on the grate and grill according to recipe. The fish will naturally release itself from the cooking grate once it is finished being grilled on that side. If swearing is not on your grilling game plan, simply place the fish skin side down directly on the grate.

Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But it’s always a good idea to check the instructions on your recipe.

When it comes time to take your fish off the grill, slide your spatula in between the area where the skin and flesh meet. Using a side-to-side motion, make your way between the two areas so that the layer of skin remains on the grate and only the flesh piece is removed from the grill.

As always, make sure you allow adequate time for your fish to rest after it is off the grill. 3-5 minutes is a sufficient amount of time to let the fish relax and allow for the juices to run back into your cut of fish, making it more tender.


To help reduce the chances of the fish sticking to the grill, allow it to sit for 5-10 minutes to bring it up to room temperature. Then, using oil, generously coat both sides and add the seasoning of your choice to your fish before you place it on your cooking grates.

Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes. However, always be sure to consult the instructions on your recipe.

Only flip your piece of fish once while grilling. Do not repeatedly turn and flip it. This will heighten the chance of it breaking apart while being grilled.

When it comes time to flip your piece of fish, do not force your piece of fish off the grill. Be patient and allow your fish to naturally release itself from the cooking grate on each side. This will indicate that the fish is done being grilled.

As always, make sure you allow adequate time for your fish to rest after it is off the grill. 3-5 minutes is a sufficient amount of time to let the fish relax and allow for the juices to run back into your cut of fish, making it more tender.

Always remember to grill with your lid down. Each time you open the lid, you add additional cooking time to your meal.



What do you know about Lingcod in (2020)

General Description
Lingcod (Ophiodon elongatus) belongs to the family Hexagrammidae. Contrary to their name, they are not true cods, but are greenlings. Lingcod are voracious predators and can grow to weigh over 80 pounds (35 kg) and measure 60 inches (150 cm) in length. They are characterized by a large mouth with 18 sharp teeth. Their color is variable, usually with dark brown or copper blotches arranged in clusters.
Life History
Early Life History
Lingcod hatch in late winter or early spring. Newly hatched larvae are approximately ¼ to ½ inch (7–10 mm) and passively move with surface ocean currents. During this period, lingcod larvae grow rapidly feeding primarily on copepods and other small fish. By mid-summer, at lengths of about 3 inches (80 mm), the larval lingcod settle on the bottom in kelp or eelgrass beds and begin feeding on juvenile herring or other small fish. By age 2, the juvenile lingcod begins to use habitats similar to those used by adult lingcod, though in shallower water. Their diet begins to resemble that of adult lingcod.
Adult Life History
Size increases rapidly during the first years of life. Throughout this period, both sexes display similar growth patterns. However, by about age 4, female lingcod begin to grow faster than the males. The maximum age of lingcod reported is 25 years. The largest reported fish caught was 60 inches long (150 cm) and weighed 85 pounds (32 kg). Adult lingcod are voracious predators and eat almost anything, including other lingcod. Results of tagging studies have indicated the majority of lingcod are fairly sedentary and do not wander far from their home reef.
Male and female lingcod mature at different lengths and ages. Female lingcod begin to mature at 3 to 5 years of age at an average length of 24 to 30 inches. Males begin to mature at age 2 at a length of 20 inches. The number of eggs per mature female increases with both size and age. Along the Alaska coast, lingcod begin spawning in early December, with peak spawning occurring from mid-January to mid-March. During spawning, male and female lingcod gather along rocky reefs affected by wave action or strong tidal currents. After the eggs are deposited and fertilized in nests in crevices along the reefs, the female lingcod disperse to other areas and leave the male lingcod to guard the egg nests until the eggs hatch which takes from 5 to 11 weeks. Thus, while most egg masses hatch between mid-March and mid-May, some hatching occurs into June.
Natural Predators
Lingcod are most vulnerable to predation during the egg and larval life stages. Egg nests, if left unguarded, are generally decimated within 48 hours by rockfish, starfish, sculpins, kelp greenling, and cod. The presence of a male to guard the nest from these predators appears essential for successful spawning. Unfortunately, nest-guarding males are extremely aggressive and vulnerable to predation by seals, sea lions, and anglers. Removal of a male during the nest-guarding period not only results in removal of the fish from the adult spawning population but also results in the likely loss of that male’s nest, thereby affecting future recruitment. Larval and juvenile lingcod are preyed upon by fishes such as salmon, rockfish, and other lingcod.
Range and Habitat
Lingcod are only found on the west coast of North America. They can be found from the Alaska Peninsula/Aleutian Islands south to Baja California and are common throughout Southeast Alaska, the outer Kenai Peninsula, Kodiak, and Prince William Sound. While found to depths of 1,000 feet, lingcod typically inhabit nearshore rocky reefs from 30 to 330 feet.
Fast Facts

  • Size
  • Length to 60 inches, weight to 85 pounds
  • Lifespan
  • 25 years
  • Distribution
  • Only found on west coast of North America
  • Other Names
  • Cultus cod, blue cod, bluefish, green cod, buffalo cod, greenling, white cod
  • Remarks
  • Aggressive feeders