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14 responses to “Grilled Fish on the ‘Half Shell’”

  1. Joel

    Won’t grilling with the scales on create really nasty, burned fingernail like char on the underside of the fish?

  2. Mark

    I’ve never heard of brining fish. What’s the upside? Don’t they come pre-brined from the ocean?

  3. RobbieAnn Montgomery

    Hey Hank,
    Your story reminds me of Crappie fishing in Colorado when I was a teen-ager. We were catching them like crazy but throwing them back. Finally one of the locals asked my Daddy why we were doing that and when Daddy told him that they weren’t big enough to keep the man told Daddy that that was as big as they got! Needless, to say we were glad to move home to Mississippi where the Crappie are routinely 2 pounds and bigger!

  4. Isaac

    I cook walleye the same way minus the brine, and rub the fillet with butter rather than oil before dousing it with Cajun or blackened fish seasoning. I’ll have to try brining it next time, thanks for the idea. I also like to toss a handful of alder chips on the grill right before I throw the fish on, gives it a nice smoky flavor.

  5. The Internet Kitchen: Dim Sum and MSG - Macheesmo

    […] Grilled Fish on the Half Shell – This is a crazy recipe in that it’s actually very easy. I’ve just never thought of it. If you can find a nice piece of fish with thick skin and scales, this is the only way to do it this time of year in my opinion. (@ Hunter Angler Gardener Cook) […]

  6. Taylor

    When we do this with redfish (yup, gulf coasties) we scoop the meat right out of the “half shell” when the fish is done and leave the skin right on the grill. It’s easy to scrape off the next time you fire it up.

  7. Mike Wascher

    Years ago I was working off the coast of Vancouver Island, BC. One of our boats asked if they would be needed, they wanted to dig some clams & catch some fish for dinner. They were fishing a deep hole right off the island I was working on. I watched a sailor pull up a rockfish that was somewhat shorter than he was, but probably outweighed him.

    The bat had steamed clams & roast rockfish for us to dine on when it took us back to shore.

  8. Chelsea McCarthy

    I’m glad to hear that you loved your time aboard the Sikumi, especially fishing! Haha.. I love your description of catching the Yelloweye… classic!

  9. Mike Sowards


    Yelloweye is probably the tastiest fish we have in Alaska.

    If you have a chance make fish sauce from the head of your yelloweye.

    See Marcella Hazan’s Elements of Classic Italian Cooking.

    The result is a very intensely flavored sauce, so rich.

    Put those fish heads to use you will be amazed at the results.

    Everybody that I know that has tried this just raves about how good it is.

  10. John VanderMyde

    This is how I do Triggerfish – even though it’s not that thick, the meat is so dense and the scales so tough it can take it.

  11. ken mcbroom

    Hi Hank

    I lived on a boat in Juneau for a couple years and treasured the Yellow Eye when I was able to catch one. I miss those days when I could catch a Yellow Eye or Halibut and pop it on the grill or in the oven within minutes. Alaska is a sacred place that all should visit. Of course we cooked salmon on the planks but I have never heard of this method but I want to try it. Do you think it would work with walleye? I know the scales aren’t big but the skin is fairly thick.


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