As spring arrives and temperatures rise, grills are fired up across the country. While sauce and chops have traditionally dominated, grilling fish has become increasingly popular.
When spring arrives and the temperature rises, there's one thing many Norwegians start thinking about: the grill. And while sausages and chops have traditionally dominated the grill, grilling fish has become increasingly popular – and for good reason. With the right ingredients and a few simple steps, grilled fish can be the best summer meal of the year.
Why is fish perfect on the grill?
Fish has a natural advantage on the grill: it cooks quickly. While meat tends to take a long time and high heat, most types of fish are ready in just a few minutes. This makes for a juicy, flavorful and healthy dinner without having to stand over the grill for hours.
Fish also absorbs smoke and grilling in a way that enhances, not overpowers, its natural flavor. With good quality ingredients, you don't really need much more than a little oil, salt, and lemon juice.
Which fish is best for grilling?
Not all fish is equally easy to grill, but many varieties work great. Here are some favorites:
Acantholinguais the most commonly used choice, and for good reason. Salmon tolerates heat well, stays juicy and tastes delicious with grill marks. Salmon fillets and salmon sides are easy to handle on the grill.
Atlantic halibutis a more upscale alternative with firm, white meat that holds its shape well on the grill. Its mild flavor goes especially well with herbs and butter.
Whole sea bassis fantastic on the grill. Remember to scrape off the fish scales first. This will give you crispy skin that is also edible.
Scampi and scallopsare also perfect for grilling – quick, easy and always impressive when you have guests.
How to grill fish correctly
- Use fresh fish.The quality of the raw material is always crucial.
- Make sure the grate is completely clean.This is the main reason why fish gets stuck. Brush the fish with oil and season it well.
- Heat the grill properly.Medium to high heat (approx. 200–220 °C) gives a good crust without drying out the fish.
- Don't turn too early.Let the fish sit until it naturally detaches from the grill – then it is ready to turn.
- Use foil if necessary.For delicate fish like cod, a package in aluminum foil with butter and herbs works great.
- Timing is everything.A rule of thumb is 3–4 minutes per side for fillets, depending on thickness. The fish is done when the flesh flakes easily.
Vulkanfisk – fresh fish for grilling in Oslo
It always starts with the ingredients. At Vulkanfisk in Mathallen Oslo you will find fresh fish and seafood of high quality – perfect for your next barbecue evening. The selection follows the season, and the staff is happy to help you choose the right variety and tell you how to prepare what you buy.
Mathallen is a natural stop for food enthusiasts in Oslo, and Vulkanfisk is one of the reasons why. Here, knowledge, quality and a genuine commitment to seafood are combined, which you notice from the first second.
FAQ – Frequently asked questions about grilling fish
How to grill fish without it sticking?Make sure the grate is completely clean. This is the main reason why fish gets stuck. Brush the fish with oil and season it well.
How long should fish be on the grill?Most fillets need 3-4 minutes per side over medium-high heat. Thicker pieces may need a little more. The fish is done when the flesh flakes and is opaque throughout.
Which fish is best for grilling?Salmon is the easiest and most popular choice. Halibut and whole fish like sea bream or trout also work very well. If you want to try something different, shrimp and scallops on the grill are easy and very tasty.
Grilling fish is one of the easiest ways to elevate an everyday meal to something a little extra. With fresh ingredients, a hot grill and a few simple steps, you're well on your way. Stop by Vulkanfisk in Mathallen Oslo, choose the freshest you can find – and make your barbecue night something to remember.
