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Barbecuing

Appears in
Sydney Seafood School Cookbook
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
Barbecuing is the oldest form of cooking. Traditionally, food was cooked over an open fire, hot coals or embers; today, a flat or ridged char-grill heated by electricity or gas is more common. Most barbecue recipes can also be cooked in a frying pan if you don’t have a barbecue or char-grill pan.
Cooking times will vary, depending on the thickness and the density of the seafood’s flesh. Fish is cooked when it turns opaque. Sashimi-grade seafood can be seared on the barbecue and served still rare in the centre.

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