To remove skin from cooked fish, grab skin from tail end with tongs or fingers and gently peel off.
Buying Fish: • Flesh should be shiny, firm and spring back when touched. Avoid fish with dark edges or brown and yellowish discoloration.
• The contents should smell fresh and mild, not fishy or like ammonia.
Salmon has a medium-firm texture and a full flavor.
If the coals are too hot, spread them out or close the air vents halfway. For a gas or electric grill, use a lower burner setting.
If the coals are too cool, move them closer together and knock off the ashes by tapping them with long-handled tongs, or open the air vents. For a gas or electric grill, use a higher setting.
Setting up grill for direct heat: For a charcoal grill, evenly spread hot, white coals over firebox of grill. For gas grill, heat all burners on high for 10-15 minutes; then reduce heat as needed.
Marinate fish no longer than 30 minutes. Fish will become mushy if it is in an acid marinade longer than that.
The salmon can also be marinated and broiled instead of grilled.
Fish generally takes about 10 minutes to grill for each inch of thickness. Add more time if the fillet is thicker; if you are grilling two thinner pieces, grill the fish for slightly less time.
Here's a timetable for organizing a progressive dinner. Start with appetizers at the first house at 6 p.m., salad and main course at the second house at 8 p.m. and dessert at the third house about 10 p.m.