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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Grilling salmon   ("Talk, or it'll go rough on you!")
Message-ID: <9963@rochester.UUCP>
Date: Fri, 31-May-85 08:53:57 EDT
Article-I.D.: rocheste.9963
Posted: Fri May 31 08:53:57 1985
Date-Received: Sat, 1-Jun-85 14:07:14 EDT
References: <1216@opus.UUCP>
Distribution: net
Organization: U. of Rochester, CS Dept.
Lines: 25

> I would like to enjoy some grilled salmon steaks this summer, but envision
> a large portion crumbling and falling in to the inferno below (God forbid!).
> 
> Any suggestions on how to keep the salmon together (is the skin enough?),
> when to turn, preparation of the grill, etc., would be greatly appreciated.
> 
> TIA
> 
> Brian Atkins   ...{attunix, hao, allegra, ucbvax}!nbires!atkins
> NBI Inc., P.O. Box 9001, Boulder CO 80301	(303) 444-5710
> "Bring out your dead... bring out your dead...."

Those fish grills that hold the steaks between two pieces of metal mesh with
the long handles attached, hinged at the end opposite the handles are great
for this.  You don't unstick the fish from the grill to turn it, you just 
turn the whole grill over.  Oiling the grill first is well-advised, so you
don't leave any of the fish on the grill when you go to eat it, though.  Look
in most any camping catalogue and you'll probably see one for sale.
-- 
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