Need some advice on general fish purchasing, prep, and grilling BBQ?

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Ben19999

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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?
 
well,just remember that the darker color the fish the stronger the taste.Stuff like cod,rock fish,talapia are the mildest,stronger fish are stuff like yellow fin,ahi,salmon..and there are different kinds of salmon such as silverbrite (low quality) coho (medium) sockeye and king are the better salmons.

If I were you I would think about what kind of taste I was looking for.A stronger tuna or a mild whitefish..then go from there and ask the person behind the counter what type of fish would best suit you.

I grill salmon both ways,in tin foil over a charcoal grill but I also rub olive oil and herbs on the fish and toss it on the grill directly.One of the best ways I've found to cook any type of fish,even in tin foil,is to put a little bit of lemon water 1/4 cup in the bottom of a baking dish or in the foil packet so it steam cooks the fish,keeping it very moist.

Good luck and try different kinds of fish!
 
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