My Cart

Cart is Empty

Categories

Payments

Secure Checkout With
4thegrill payments

How to Grill Seafood

This page is all of the articles we have written on grilling seafood broken down by the type of seafood. Our most popular article in this section continues to be How to grill Crab Legs. You will also find a handy approximate grilling time chart for fish and other seafood on the bottom of this page.





Crab legs on the grill

How to Grill Crab Legs Last night I took to opportunity to grill some Crab Legs. Every time I grill something new I research it on the Internet first and as usual a lot of the information I found was wrong. So here is the proper way to grill crab legs. The first thing you need to know about the frozen crab legs you purchase is that they are most likely already cooked. The way to know for sure is the red color. If they are red they are fully cooked and you are just defrosting them and heating them up. Click here for more.






Shrimp on the grill

How to Grill Shrimp with Video. Grilling shrimp is a quick and easy out of the ordinary option for your grill. Before you throw your shrimp on the grill you will need to determine if your shrimp is already cooked. Cooked shrimp are an opaque white in color with redish tails and firm to the touch, while uncooked shrimp are a grayish translucent color and are mushy. For this you want uncooked shrimp.Click here for more.






salmon on the grill

How to Grill Fish Fillets Techniques Trying to grill fish fillets is one of those things that frustrates a lot of people, fish fillets can stick to the grill grates or just plain fall apart when cooked. A lot of people think that to grill fish you just cook it like you would a hamburger or steak, that school of thought is wrong. With most foods there is really no right or wrong way to grill them, fish would be the exception to that rule. Click here for more.





>Approximate Seafood grilling time chart


Carb Legs on Grill

Fish Fillets hot with direct heat 2 minutes per side, 155 degrees Fish

Fish Steaks hot with direct heat 10 minutes per inch of thickness turn once

Shrimp hot with direct heat 3 to 5 minutes per side

Clams hot with direct heat 5 to 6 minutes per side until shells pop open

Mussels hot with direct heat 4 to 5 minutes per side, until shells pop open

Lobster Fresh hot with direct heat 12 to 15 minutes

Crab Fresh hot with direct heat 10 to 12 minutes Turn once





Ad's by Google