I am a bit overwhelmed when I go to the asian market. Not only do they have a thousand varieties of fish, but i see everything from entire fish to small fish balls used for soup. I am trying to increase my knowledge of fish grilling and I prefer charcoal BBQ as my means of cooking them. However, I have no idea how to cook some of these things. How to cut them up. Anything. I don't expect someone could answer all this in one response, but maybe give me a good starting point or what to ask the guy at the counter...
another thing, those of you who are good at grilling fish- do you use tin foil at all on your grills so that the fish cooks in its own juices?
another thing, those of you who are good at grilling fish- do you use tin foil at all on your grills so that the fish cooks in its own juices?