Poisson Grillé — Classical French Grilled Whole Fish

Grilling whole fish over direct radiant heat is one of the oldest and most demanding techniques in the poissonnier's arsenal. The French classical method requires scoring, oiling, and grilling over intense heat (300-350°C at the grate) to produce a crisp, crosshatched skin encasing perfectly moist flesh. The fish is scored with 3-4 diagonal incisions on each side, penetrating to the bone — these allow heat penetration to the thick dorsal muscle and prevent the skin from splitting. The fish is then brushed generously with oil (never butter, which burns at grilling temperatures), seasoned with fine salt, and placed on a very hot, well-oiled grill at a 45° angle to the bars. After 3-4 minutes, when the flesh releases naturally (protein coagulation at the surface breaks the initial bond), the fish is rotated 90° to create the classic quadrillage (crosshatch) pattern, cooked a further 2-3 minutes, then carefully turned using two palette knives and the process repeated. A 400g sea bream requires 6-8 minutes per side over high heat, reaching 62°C at the bone. The classical accompaniment is beurre maître d'hôtel (compound butter with parsley and lemon), placed on the fish immediately before service so it melts into the scoring cuts. Alternative service includes sauce vierge (warm tomato-herb vinaigrette) or simply olive oil, lemon, and fleur de sel. The poissonnier must judge doneness by touch — the flesh at the thickest point should yield slightly to firm pressure, and the dorsal fin should pull away with gentle resistance.

• Greek psari sta karvouna
• Turkish balık ızgara
• Japanese shioyaki (salt-grilled fish)