Summer is just around the corner, and what better way to enjoy the warm weather and long nights than gathering your friends and family and enjoying some delicious seafood from the barbecue? Grilling seafood can be intimidating, but with a few tips and tricks, you'll be a pro in no time. In this guide, we'll focus on grilling fish and shellfish for maximum flavor and nutrition. 

Thawing Your Seafood:

Before grilling seafood, you need to thaw it. There are a few thawing methods but the safest is to thaw under refrigeration. We recommend removing the product from the original packaging, placing it in on a plate and allowing it to thaw in the refrigerator for 6-8 hours, or overnight. If you are short on time, you can place the portions of fish in a bowl of cold water (in the original packaging) and let it thaw on the counter for about 30-60 minutes. To thaw the Dungeness crab legs, we recommend rinsing each leg under cold water and then placing it on a wire rack on a cookie tray and then in the fridge overnight.

Prepare Your Seafood:

Once your seafood is fully thawed, you can begin preparing the fish or shellfish. Pat the fish dry with paper towels to remove any excess moisture. If you prefer to enjoy your fish without the skin, you can cut it off before grilling.

Season Your Seafood:

Seasoning is key when it comes to grilling seafood. You want to enhance the natural flavors of the fish without overpowering it. For a simple and delicious seasoning, brush your seafood with olive oil and sprinkle it with salt and pepper. If you want to add more flavor, try a marinade or rub. One of our go-to marinades is a simple combination of lemon juice, olive oil, garlic, and herbs like dill or thyme for fresh and healthy flavor. 

Get Your Grill Ready:

Before you start grilling, make sure your grill is hot and clean. Preheat your grill to medium-high heat and brush the grates with a wire brush to remove any debris. You can also lightly oil the grates to prevent the seafood from sticking.

Grill Your Seafood:

When it comes to grilling seafood, timing is one of the most important elements. A good rule of thumb is to grill fish for 10 minutes per inch of thickness, flipping halfway through cooking. You want to cook your seafood just until it's done as it will continue to cook a bit once removed from the heat.. Shellfish, like scallops and shrimp, only take a few minutes to cook and should be removed from the grill as soon as they turn pink and opaque.

Don't Forget the Sides!

While your seafood is grilling, don't forget to prepare some sides to go with it!  You can grill vegetables, such as zucchini, bell peppers, and asparagus, while the salmon cooks to add some extra color and nutrients. You can also serve your seafood with a simple salad or a side of rice or quinoa. You can find more of our favorite side recipes here.

Serve and Enjoy!

Once your seafood is cooked, it's time to serve it and enjoy! Garnish your seafood with fresh herbs like parsley or cilantro, and serve with a wedge of lemon or lime. Wild seafood is so delicious that it really doesn't need much else to make it shine.

With a little practice, you'll be grilling seafood like a master in no time but if you have any questions or comments, email us at or message us on social media @premiercatch. 

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