The skin of a fish is like its own personal shield, protecting the delicate flesh inside. When you grill fish skin side down, you're allowing the skin to caramelize and crisp up, creating a crunchy texture that's hard to resist. This also helps to lock in moisture, keeping the fish nice and juicy.
On the other hand, starting with the skin side up can lead to a soggy mess - and who wants that? The skin can become mushy and unappetizing, which is not exactly what you're aiming for when trying to impress your dinner guests. So, to avoid this culinary disaster, it's best to start with the skin side down.
Now, you might be wondering, what about the types of fish that have no skin - like fillets? Well, in that case, you can simply cook them as you normally would, without worrying about the skin. But if you're dealing with a skin-on fish, like salmon or trout, then starting with the skin side down is the way to go.
Do You Grill Fish Skin Side Up Or Down at Robert Guajardo blog
