Grilling isn’t just for summer barbecues. In fact, winter can be a surprisingly great time to fire up the grill—especially when it comes to seafood. With the right ingredients and techniques, you can create smoky, flavour-packed seafood dishes even when the temperature drops. But not all seafood handles the winter grill equally.
Here’s what works (and what doesn’t) when it comes to grilling seafood in winter.
What Works: Firm, Meaty Fish
Winter grilling calls for seafood that can hold its own over the flame. Thick, meaty fish like salmon, swordfish, tuna, and barramundi are ideal. They won’t flake apart easily and take on that charred flavour beautifully. Just a quick marinade with olive oil, lemon, garlic, and herbs adds enough moisture and zing without overpowering their natural taste.
Grilling tip: Keep the skin on to protect the fish from drying out. Cook skin-side down first and avoid over-flipping.
What Works: Prawns and Scallops on Skewers
Prawns and scallops are quick-cooking and easy to prep ahead—making them winter grilling heroes. Thread them onto skewers to prevent them from slipping through the grates. Their natural sweetness pairs well with bold winter marinades like chilli-lime, soy-ginger, or even smoky paprika butter.
Grilling tip: Use metal skewers or soak wooden ones for 30 minutes before grilling to prevent burning.
What Works: Grilled Oysters and Mussels
Grilled shellfish in winter? Absolutely. Oysters and mussels can be grilled directly in the shell, and the heat encourages them to pop open while enhancing their natural brininess. Add a little herbed butter, garlic, or white wine right before serving for a rich, warming seafood starter.
Grilling tip: Use a grill-safe tray or foil to avoid spills and make clean-up easier.
What Doesn’t Work: Delicate White Fish
Fish like flounder, whiting, or sole are too delicate for winter grilling. The low fat content and fine texture make them more likely to fall apart over direct heat. If you’re set on grilling something delicate, consider wrapping it in foil with aromatics or cooking it on a cedar plank.
What Doesn’t Work: Over-Marinating
While marinating adds flavour, over-marinating in winter (especially with acidic ingredients like lemon or vinegar) can toughen up your seafood or mask its natural taste. Stick to shorter marinades—20 to 30 minutes is plenty for most fish and shellfish.
What Doesn’t Work: Wet Seafood
Cold weather means longer preheat times, and wet seafood will steam instead of sear. Pat your seafood dry thoroughly before placing it on the grill. This helps create a better crust and prevents sticking.
Final Thoughts
Don’t let chilly weather put a freeze on your seafood game. With the right choices and a little care, winter grilling can bring out bold, unexpected flavours in your favourite fish and shellfish. And with high-quality seafood from Seafood Factory Outlet, you’re already halfway to a great meal.
Visit us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or explore our range of premium Australian seafood online at seafoodfactoryoutlet.com.au.
