Calamari requires extreme, rapid heat. Use a finely mesh-spaced grid or a cast-iron flat plate placed directly onto scorching coals. Sear the calamari tubes or tentacles for no longer than 60–90 seconds total; any longer will ruin the texture.
Traditional Snoek should be braaied flat in a hinged grid, generously basted with apricot jam and melted garlic butter.
Braai Snoek with the skin side facing the coals for 70% of the time to keep the delicate white meat from breaking apart.
Wrap delicate white fish fillets in heavy-duty foil packets with butter, herbs, and lemon slices to steam over light coals.
For whole prawns, braai them quickly over intense heat for 2–3 minutes per side until the shells turn vibrant pink.
Keep a close eye on seafood; fish has very little fat and goes from beautifully juicy to dry and chalky in under a minute.
Brush your fish skin with a light layer of mayonnaise before braaing; it acts as an insulation layer and stops sticking.
Place a few lemon halves face down on the grid to char; the warm, caramelised juice is perfect for squeezing over fresh fish.
Braai whole trout over mild, gentle embers, stuffing the cavity with fresh dill, garlic, and wild thin red onion rings.
Never crowd fish on the grid; give individual pieces space so steam can escape, ensuring the skin crisps effectively.