To get started, make sure that you start out with a fish that has been gutted and scaled. The gills should also be cut out when you start. Then you need to make slashes down the sides on both sides. The slashes should be a couple inches apart. This is done to ensure that it all gets cooked evenly. Some of the best types of fish to cook whole include white seabass, salmon, striped bass, bluefish, walleyes, snapper, and trout.

Grilling a whole fish can get a bit tricky, since they tend to stick. Ensure your grill is hot, clean, and oiled. It is a good idea to use some oil on the fish as well. Coat it with some sesame or olive oil. This will keep seasonings on it and will also help you to avoid a problem with sticking.

The next step is to make sure that you salt the fish very liberally. In fact, it is best to use more than you think should be used. The salt should be sprinkled over the cavity, the tail, the head, the inside, and every other part. At this point, you do not want to add other seasonings, since they may actually get burned on the grill.

Now you are ready to start grilling your whole fish. The grill should be nice and hot and you will want to lay your fish on the grill making sure the tail is as far away from the heat as possible. The head will cook slower than the tail. If you have very large fish, avoid grilling over high heat, since this will result in a middle that is uncooked and an outside that is crisp. Large fish do better on medium heat. For a fish that is about 20 inches long, usually about 10 minutes on each side should ensure it is fully cooked. Avoid flipping more than once for the best results.

After your whole fish is done on the grill, you will notice that the backbone is exposed in your slashes. Now you can take it off your grill very carefully. Put it on a nice platter and allow it to rest before you try serving it. Serving can be a bit tricky, so you need to do so carefully. Take a spatula and slide it under a section that was scored, lifting out the section. Do not forget to make use of the tails of the fish as well as the cheeks which have a nice taste as well.