Outdoor seafood cooking is one of the big pleasures in life. Is it in the depths of ice winter, or receive summer heat. Various events to hold one for many and vary. Like a family celebration, a day on the beach, while pursuing hobbies such as fishing or sports meetings, but try something different.

Cooking BBQ seafood at home is relatively easy, because you have all your cooking utensils. So for the next opportunity why not plan to spend time out of your normal domain, and visit outdoors, and make the day more than a challenge.

Plan seafood cooking away from home

You have to take some basic. Temperature probe is a clear starting point. While you will be very familiar with cooking time in your own kitchen, cooking time for fish in different environments will be different. Temperature probes are vital equipment used in producing food plates, and can have many uses. From checking the temperature of the fridge, your child’s food and even your own temperature. But remember to clean the probe with the removal of sanitation or spray de-cleanser after each use. The temperature probe is now widely used in most top progressive and responsible restaurants. Even though on the internet one can still see on a video of some chefs pushing and pushing fish fillets, sticking to metal skewers and the best of all by checking colors. Ignore everything, just use your probe to check that the densest point at a minimum of 62 degrees Celsius.

The next items to make your business successful, consist of fire extinguisher and of course heat sources. Whether it’s your portable BBQ or some of your or axes to make an open fire. Kitchen utensils such as chopped boards, kitchen knives, chiller boxes, hand washing and sanitation and waste disposal also vital.

Finally don’t forget the fish and cold drinks. Make sure the fish remains cold. Your need for glassware, tableware, seating, sauce, and spices can be delegated to your helpers to your helpers.

Cooking seafood in the wild, what should you choose?

There are hundreds of thousands of options. Three below offers a variety of cold nibble as a starter, then two very different hot courses. One with oriental style and other traditional fish.

Smoke salmon stick – good use of bread sticks, celery sticks, baby carrots or asparagus. Coat with lightweight stick with cream cheese, mayonnaise or yogurt. Wrap smoked salmon, and tie with strip chives

Fish Parcels – For each package you will need three kitchen strips around 20 cm in diameter. Place the foil circle on top of each other and add about 125 g of mixed seafood. The package will need a space and around 50 ml of liquid added. One variation can be a piece of chili, ginger and lemon grass, and liquid coconut cream, Thai fish sauce, and soy sauce. Have fun find your own. Close the parcel by folding the side and turning at the top. Place it on BBQ or in your open coals, they must take about eight minutes. You can check the temperature by entering a probe from above the parcel, be careful not to stab foil.