Which fish is best for barbecue? — guide to summer seafood

When the sun finally peeks out and the grill lights up for the season, it's fish that often adds that little extra on the plate. But which fish is really best for barbecue? Choosing the right fish determines a lot — both how easy it will be to cook and how good the experience will be for the guests. In this guide, we go over what you should look for, and which varieties work best through the summer.

What are the characteristics of fish suitable for barbecue?

Fish suitable for grilling tend to have three things in common: firm structure, natural fat content and thick fillets or chops. The fat protects the fish from becoming dry in the high heat, while the firm consistency allows it to stay collected and not fall apart when turned over. Leaner fish can also be grilled, but requires a little more thought and preferably a little oil or butter.

The best types of fish for barbecue

Salmon is perhaps the most popular fish for grilling in Norway, and for good reason. It has a high fat content, firm meat and forgives small mistakes on the grill. Salmon on the grill works both as a whole fillet, in pieces or as chops, and goes well with everything from simple herbs to more spicy marinades.

Mackerel is a real summer favorite. It is oily, flavorful and is found fresh in season from late summer. Mackerel on a grill is a classic along the coast -- put it whole on the grill with a little salt and you have one of the easiest and most aromatic dishes you can make outside.

Cod are leaner and require a little more precision. Choose thick pieces, brush well with oil, and feel free to use a grill basket or foil. The result is a gentle and delicate fish that works nicely with butter, lemon and fresh herbs.

Halibut is considered a premium choice. The white, firm meat tolerates the grill well and has a round, almost sweetish taste. Perfect when you want to serve something a little out of the ordinary.

Shellfish like langoustines and lobster are also excellent additions on the grill. They grill quickly and give an elegant boost to any sea food plate.

Scallops are also both easy and delicate when grilled.

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What should you choose based on taste and experience?

If you are new to the grill, we recommend starting with salmon or mackerel. These are forgiving and give a good result even if the timing is not perfect. If you've grilled fish before and want to try something new, cod and halibut are exciting options that require a little more control on temperature but reward you with a more refined taste experience.

Vulkanfisk — fresh fish for barbecue in Oslo

At Vulkanfisk in Mathallen Oslo you will find a wide selection of fresh fish and seafood — handpicked according to season and quality. We are happy to help you choose the right fish for your barbecue evening, whether you are looking for a rich salmon fillet, the first mackerel of the summer or a piece of halibut for a special occasion.

As both a fish shop and a restaurant, we know the ingredients from every angle, and are happy to share tips on preparation and taste setting.

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Fish for barbecue in central Oslo

If you live in central Oslo and are looking for fresh fish in Oslo, Mathallen is a natural stopover. Here you get access to seafood that people in Oslo have appreciated for many years — a short way from sea to counter, and with professionals who know what they are talking about.

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FAQ — Frequently Asked Questions about Fish for Barbecue

Which fish is easiest to grill? Salmon is the safest choice for beginners, thanks to its high fat content and firm consistency.

Is it possible to grill frozen fish? It is recommended to defrost the fish first for uniform frying. Slowly thaw it in the fridge and dry it well before placing it on the grill.

Where to buy fresh fish in Oslo? Vulkanfisk in Mathallen Oslo is a good starting point for high-quality fresh produce, right in the city centre.

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