A grilled fish fillet or a skewer of shrimp is delicious; but a selection of different seafood—known as a mixed grill—is even better.
If you like to toss seafood onto the grill, mix it up.
It takes more effort to cook different types of seafood. But the result—different flavors, textures and shapes—is a treat for the palate and the eye.
You can construct a mixed grill from fish only, or shellfish only. You can also have a surf-and-turf mixed grill, with chicken, sausage, steak, etc.
Seafood refers to both fish and shellfish.
Shellfish refers specifically to an aquatic invertebrate with a shell, such as a mollusc or crustacean of a mollusc.
These fish can withstand the heat of the grill without falling apart:
Clams, crab, lobster, mussels, oysters, prawns/shrimp* and scallops can be easily cooked on a grill.
Here are details on how to grill shellfish.
Grill them flat or on skewers.
*While the taste and look are similar, the difference between prawns and shrimp is the anatomical structure. Shrimp have lamellar, which are plate-like gills, and a set of claws on their front two pairs of legs.
Prawns, in comparison, have branching gills and claws on three sets of their legs, with the front pair being noticeably larger.
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