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whole Seabass (Japanese Style)

tmiyazawatmiyazawa Posts: 7
1) Put salt on both sides of the seabass
2) Temp: 400F
3) Direct / Indirect: Direct
4) Cook Time: 30 to 40 min or until fully cooked
5) Raised grids preferred 

I also use Rib Rack so that skin does not stick to the grid. 


  • SmokingPineySmokingPiney Posts: 2,282
    I might steal your rib rack method.  :)

    Looks good!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • CarolinaCrazyCarolinaCrazy Posts: 583
    Totally agree - that rib rack repurposing is brilliant. I always get nervous doing whole fish, fearing that all the skin is going to stick. This might be the ticket!
    1 LBGE in Chapel Hill, NC
  • EggNorthEggNorth Posts: 1,220
    Great looking meal.  Also like the rib rack idea.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • bgebrentbgebrent Posts: 19,726
    Excellent job.
    Sandy Springs & Dawsonville Ga
  • blind99blind99 Posts: 4,483
    Nice way to do it. Will definitely try that with the rib rack. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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