First of all, National BBQ Week (30 May – 5 June) is creeping up however at the time of writing this, it feels as though it’s three weeks too late. It’s currently over 20 degrees and truly feels like summer has arrived.

Now, we know that there are countless awareness days throughout the year (we’ve only just prepared a blog on British Sandwich Week) however BBQ season is important because it represents everything that is good about the UK summer – when we’re lucky enough to have one, of course.

However if you, like the majority of the UK population, associate BBQs with sausages, burgers and steaks, then it’s time for a rethink.

Why?

Because barbequed fish, if cooked properly, is delicious. And it’s a healthier alternative, too. Whilst we’re predominantly known for our Scottish smoked salmon, we also offer fresh salmon fillets, plaice fillets, skate wings, sea bream fillets and swordfish steaks. Of course, if you can’t quite grasp the concept of a BBQ without red meat, then our Scotch Beet Ribeye and Fillet is outstanding, too.

To get you prepared for the long-awaited BBQ season – if you’re not already cooking up, that is – we’ve compiled a simple ‘how to’ guide to make sure you get the fullest flavour from your fresh fish this summer.

1. Make sure you’re grill is as clean as possible to prevent sticking – simply get the grill as hot as possible and scrape off the excess with a strong grill brush

2. Use a high heat so that you don’t leave most of the fish on the grill. You really want the heat to be high enough for it to sear the fish as it hits the grill

3. Try and use thick fish fillets – John Ross Jr’s salmon fillets are ideal – as they’re thicker, meatier and less delicate, making it harder to overcook

4. ALWAYS cover your fish with a layer of oil – again, this helps to prevent sticking

5. A general rule of thumb is that for every inch of thickness, try and cook for between 8 – 10 minutes

6. Don’t fear the foil. For thinner, more delicate, fish, protect it during the cooking process with a foil pocket. You can even use this ‘envelope’ to hold herbs and spices, too. And it keeps your grill clean.

What are your BBQ plans this summer? And do you have any techniques – and recipes – you’d like to share? Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.