The Best Fish For BBQ
Few things beat fresh fish cooked over fire — crisp, smoky skin, moist flesh and that unmistakable taste of summer. But not every fish belongs on the grill. This is your complete guide to the best fish for BBQ: the top eight to choose, why they work, and exactly how to grill them like a pro — charcoal or gas, whole or in steaks.
And when you’re ready to cook, House O Fish delivers grill-ready fish, hand-picked fresh at Billingsgate Market and prepared exactly how you like, across London.
The science of the grill
Why Some Fish Are Better For BBQ
Choosing the right fish is 90% of the battle. Get this right and grilling is easy; get it wrong and even a pro will struggle. Here’s what makes a fish a great griller.
Oily fish love the flames
Oily fish hold up best to fierce, direct heat. Their natural fats keep the flesh moist as the skin chars and crisps, and they pick up that unmistakable smoky depth instead of drying out the way leaner fish can.
Firm flesh stays in one piece
The best BBQ fish has dense, firm flesh that won’t flake apart and fall through the bars. Whole fish and meaty cuts hold together far better than delicate, soft-fleshed varieties.
Whole fish protect themselves
Cooking a fish whole, on the bone and in its skin, is the single best trick for the grill. The skin shields the flesh, the bone keeps it moist, and it’s far more forgiving than a bare fillet.
Skin-on means crisp & non-stick
Skin acts as a natural barrier between the flesh and the bars, so the fish is less likely to stick and tear — and crisp, charred skin is one of the great pleasures of grilled fish.
Our top picks
The Top 8 Fish For BBQ
Every one of these is firm, flavourful and built for fire — and most are Turkish and Mediterranean favourites we deliver fresh across London. Tap any to order.
Sardines
One of the all-time great BBQ fish. Small, oily and bursting with flavour, sardines crisp up beautifully over charcoal in minutes — the taste of the Mediterranean coast. Order fresh sardines →
Sea Bass (Levrek)
A grilling classic. Firm, delicate flesh and skin that crisps superbly, especially cooked whole on the bone. Forgiving and reliable — perfect for first-time fish grillers. Order fresh sea bass →
Sea Bream
Closely related to sea bass and just as good on the grill. Whole bream holds together well, takes on smoke beautifully and looks stunning brought to the table whole. Browse the shop →
Bluefish (Lüfer)
Rich and oily, bluefish is made for fire. The fats render over charcoal into deep, smoky flavour, and the firm flesh stands up to high heat without drying. Order fresh bluefish →
Atlantic Bonito (Palamut)
A member of the tuna family with meaty, steak-like flesh. Cut into thick steaks or grilled whole, bonito chars wonderfully and carries bold seasoning brilliantly. Order fresh bonito →
Mackerel & Horse Mackerel (İstavrit)
Inexpensive, oily and full of flavour, mackerel and istavrit are some of the most rewarding fish you can grill. They crisp fast and need little more than lemon. Order fresh istavrit →
Red Mullet (Barbun)
Small, sweet and prized, with jewel-bright skin that crisps gorgeously over coals. A more refined choice that cooks in just a few minutes. Order fresh red mullet →
Prawns & Shellfish
Not a fish, but unbeatable on the BBQ. Whole prawns in the shell, skewered, char quickly and stay juicy — a generous, sociable addition to any grill. Browse the shop →
Grill like a pro
Tips For Grilling Whole Fish
Whole fish is the best thing you can put on a BBQ — and with these eight steps, it’s genuinely easy. For even more detail, see our full guide on how to cook whole sea bass.
Start with a clean, oiled grill
Scrub the bars hot, then oil them well (a folded kitchen-paper wad dipped in oil, held with tongs). A clean, oiled grate is the number-one defence against sticking.
Dry and oil the fish
Pat the fish completely dry, then brush the skin with oil and season with salt. Dry, oiled skin crisps and releases; wet skin steams and sticks.
Score whole fish
Make 3–4 diagonal slashes through the skin on each side. This helps it cook evenly, lets seasoning and smoke in, and gives a better finish.
Get the grill properly hot
Let the BBQ come up to a steady medium-high heat before the fish goes on. A cool grill is what makes fish stick and tear.
Don’t move it too soon
Lay the fish down and leave it. It will release naturally once the skin has crisped — usually a few minutes. Forcing it early is what rips the skin.
Use a fish cage or turn once
A hinged fish cage makes turning whole fish effortless. No cage? Turn just once, carefully, with a wide spatula and tongs.
Cook to the flesh, not the clock
Fish is done when the thickest part is opaque and flakes from the bone — about 63°C/145°F. A small whole fish takes roughly 6–8 minutes per side.
Finish simply
Lemon, sea salt, good olive oil and fresh herbs are all great grilled fish needs. Let the smoke and the freshness do the talking.
Choosing your grill
Charcoal vs Gas BBQ
Both grill fish well — the right choice depends on what you value most. Here’s the honest comparison.
Charcoal
The traditional choice, and the one most cooks prefer for fish. Charcoal burns hotter and adds genuine smoky flavour you simply can’t get from gas — exactly the depth that makes grilled sardines or bluefish so good.
The trade-offs: it takes longer to light, the heat is harder to control, and there’s more to clean up. But for flavour, charcoal wins.
Gas
Fast, clean and easy to control. Gas lets you dial the heat up and down precisely, which makes it forgiving and convenient — ready to cook in minutes with no waiting for coals.
You lose a little of the smoky character, but you can add wood chips in a smoker box to close the gap. For everyday grilling, gas is hard to beat for convenience.
The verdict: use what you have. Charcoal for maximum flavour, gas for maximum convenience — both will grill fresh fish beautifully.
Master the heat
Direct vs Indirect Cooking
Knowing when to cook over the heat and when to cook beside it is the difference between charred-perfect and charred-burnt.
Direct heat
The fish sits straight over the coals or burners. It’s fast and gives the best char and crisp skin, making it ideal for small whole fish, fillets, steaks and prawns that cook in minutes.
Watch it closely — direct heat is powerful and unforgiving if you wander off.
Indirect heat
The fish cooks beside the heat with the lid down, turning the BBQ into an oven. This gentler approach is perfect for large, thick whole fish that need time to cook through without the skin burning.
Pro move: sear a large whole fish over direct heat for colour, then slide it to the indirect side with the lid down to finish gently. Best of both worlds.
Good to know
Frequently Asked Questions
Oily, firm fish are best for the BBQ because they stay moist and hold together over high heat. Top choices include sardines, sea bass, sea bream, bluefish (lüfer), bonito (palamut), mackerel and red mullet (barbun). Cooking them whole, on the bone, gives the best results.
Whole fish is better for the BBQ. The skin and bones protect the flesh, keep it moist and make it far less likely to dry out, stick or fall apart than a delicate fillet. Whole fish are also more forgiving for beginners.
Three things: start with a clean, well-oiled grill; pat the fish dry and oil the skin; and don’t move it too soon — let the skin crisp and it will release on its own. A hinged fish cage also makes turning easy.
Charcoal gives the best smoky flavour and the high heat fish loves, which is why it’s the traditional choice. Gas is more convenient and easier to control, and still grills fish very well — both work, so use what you have.
Direct grilling cooks the fish straight over the heat — ideal for small whole fish, fillets and prawns that cook quickly. Indirect grilling cooks beside the heat with the lid down, like an oven, which suits large, thick whole fish that need longer without burning.
It depends on size, but a small-to-medium whole fish takes roughly 6–8 minutes per side over medium-high direct heat. It’s done when the thickest part is opaque and flakes from the bone, around 63°C/145°F.
House O Fish hand-selects fresh fish at Billingsgate Market and delivers across London. Order through our WhatsApp group and we’ll prepare your fish — scaled, gutted and scored ready for the grill — and deliver it fresh.
Fire up the grill
Order Fresh BBQ Fish Today
The best BBQ starts with the best fish. Ours is hand-picked fresh at Billingsgate Market, scaled, gutted and scored ready for the grill, then delivered fresh across London. Join our WhatsApp community to see this week’s catch — order by Wednesday midnight for Saturday delivery.
Explore our Online Fish Shop · read How to Cook Whole Sea Bass · or see real customer cooks Behind The Catch.