Please don’t get this confused with “fish that doesn’t STINK” 🙂 If your fish is smelly throw it in the trash!!! Have you ever prepared an amazing seafood dish? I mean really taken the time to figure out complimenting sides, researched the fish, what kind of sauce it goes well with, etc.? I know I have, and I can’t tell you how frustrated I get when my fish sticks to a pan or on the grill and then it rips apart and then I end up with slop. Ticks me right off! I want to teach you a few things that may help you and first it starts with the fish. MAKE SURE the fish is dry. This means patting it down with a few paper towels so it is literally not leaking any water. You can put your fish in a plastic bag with a few paper towels and let it sit over night to make sure all the liquid has been absorbed. Secondly make sure your oil is smoking in the pan first before you put your fish in it. Once your fish is in the pan turn the heat down to medium-high and finish the cooking process (let the fish cook for at least 3 minutes before attempting to flip it over). When it comes to oil, I prefer olive oil because it smokes at a low 350° which significantly decreases your chances to burn something. So now for the grill… Boy I wish I had a fool proof answer. Honestly, it just takes practice and a nice steaky fish. Don’t get me wrong I can grill tilapia and other delicate fishes, but I prefer the likes of salmon, tuna, halibut, etc.. The same first process applies though; Pat dry your fish, coat it in olive oil and seasonings and make sure your grill is at least 400° before cooking anything. Again, let the fish cook for at least 3 minutes before attempting to flip it. Lastly, if you are attempting to flip your fish and you notice part of it getting stuck… YOU HAVEN’T COOKED IT LONG ENOUGH!!!! Just like anything, cooking takes practice and it may take you a few destroyed fish before you get it right. If you have any questions at all, you can find me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.