Secrets to seafood on the grill
July 15, 2006
Summer is in full swing and barbeque is what’s for dinner. The sizzling crackle and aroma of meat searing off a rack above hot coals can make any mouth salivate.
But to really take advantage of the "’Q," grill masters need to step outside the burger-chicken-hot dog-box, and step inside seafood-grill-freedom. To some, this is an intimating charge. Why?
Because "fish can be difficult on the grill," said Derrick Kinsey, owner of Blind Dog Grill and Deep Blue Seafood.
For the former professional fisherman from the outer banks of North Carolina, however, it’s the only way to eat seafood, of all types.
"I do all my seafood outside, even in the wintertime I cook it all outside," Kinsey said. "I have an advantage though because I have a professional smoker. I just like the taste of the grill. We do it all. I pop oysters on the grill. I stick oysters right on a hot grill and in 3 minutes they pop open, they’re kind of poached. I love doing kabobs and skewers and different stuff like that."
Former Alaskan professional fisherman and owner of Wild Alaska Seafoods, Eric Bergland agrees.
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"Grill, baked and fried it’s all good. But, because of the taste, barbeque is definitely my favorite. It’s good for King and other salmon. I like it with lemon, onions, butter and a little bit of garlic. You have to cover it and put a little water in the pan to keep it moist. I like to have something where all the juices are still there. Steam it to where it falls apart"
Not only will it bring a new taste to the barbeque but a healthy one. Fish is high in Omega 3 oils, protein and vitamins and minerals without the fat and cholesterol of other meats.
"It’s health conscious, it’s much better for you and you do the whole entire meal outside and take advantage of this terrible weather we have here," Kinsey said laughing.
If cooked right it can be an uncomplicated task.
"It’s an easy thing to do, just add water to the bottom and just watch it," Berglund said. "That’s a sure way on the barbecue. Watch it and keep a spray bottle with you. I also like halibut with capers and olive oil, And I like good yellow eye (rock fish)."
Berglund’s wife Alicia also takes fish to the grill and has a remedy for meat that may fall of the fish into the grill.
"I put halibut on tinfoil and make a tub with it to hold lemon, oil," Alicia said. "Sear the sides in a pan in your house so it holds the halibut together, that way it stays on the grill. With salmon I cook it non-skin down first for a few minutes then turn it skin side down."
Deep Blue Seafood is a seafood market on Bonanza Drive, that also serves lunch.
"At the market we have all types of dry rubs, marinades that are very simple for barbequing. I put lemon slices underneath the fish, I wrap it in aluminum foil with capers, butter or lemon butter and roll it up and leave it on the grill for ten minutes."
Deep Blue Seafood also sells cedar planks to grill fish. The plank releases the cedar taste into the fish and keeps the fish from burning. With the plank, Kinsey said there is never a need for flipping the fish.
Each fisherman saw a need for seafood when they moved to the state. Kinsey moved to Park City nine years ago and opened Blind Dog Grill. He gets seafood from all over the world for his two establishments.
After 25 years of fishing in the states of Washington and Alaska, Eric uses his connections with the industry to transport fresh seafood from those areas. Currently the Berglunds can be seen at the Farmers Market at The Canyons every Wednesday from noon until 6 p.m. with their products.
The Wild Alaska Web site has recipes, video tips and tutorials on grilling salmon, crab legs, frozen fish and other seafood. Visit http://www.wildalaskaseafoods.net for information and to order seafood.
For information about Kinsey’s restaurants and recipes, visit http://www.blinddoggrill.com or call Deep Blue Seafood at 658-1700. Every Thursday night is half-off Salmon Night at Blind Dog Grill.