When choosing fish for grilling, it's essential to consider the firmness of the flesh and oil content to ensure it holds up well on the grill. Opt for fish with firm flesh like salmon, tuna, swordfish, or mahi-mahi as they are less likely to fall apart during grilling. These types of fish also have a higher oil content, which helps keep them moist and flavorful when exposed to high heat. Additionally, consider the thickness of the fillets; thicker cuts are preferable for grilling to prevent overcooking. It's also important to select fresh fish to ensure the best flavor and texture. You can season the fish with your favorite herbs, spices, and marinades before grilling to enhance the taste. Remember to oil the grill grates and the fish itself before cooking to prevent sticking. Overall, choosing the right fish for grilling involves considering firmness, oil content, freshness, thickness, and seasoning.

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Grilling Tips Fish Selection Choosing Fish Fish For Grilling