Last updated: 18 January, 2026 @ 11:01
The great British summer – blink and you’ll miss it. One minute it’s blazing sunshine, the next your neighbour’s trampoline is halfway to Norfolk. But when those rare, sweltering days do hit, there’s only one sensible thing to do – fire up the barbecue.
While supermarkets run out of electric fans and trains buckle under ‘extreme heat’, seafood lovers head for the barbecue.
From smoky sardines to butter-drenched scallops, these five UK-caught species are made for cooking over hot coals.
Whether you’re beachside or in your backyard, here’s our Top 5 UK Seafood Species for the BBQ this summer.
1. Sardines
These underrated little powerhouses are perfect grilled whole, with crisped skin and rich flavour.
Top tip: Aficionados wouldn’t dare gut sardines – but we do. Salt them well, grill whole, and finish with lemon and parsley. Alternatively, go bold with a drizzle of chilli oil and sea salt flakes.
Read our special feature on Morocco’s seafood culture.
2. Mackerel
High oil content means mackerel holds up beautifully on the barbecue. No drying out, just smoky, juicy perfection.
Top tip: Gut, but leave whole. Stuff with lemon and herbs, then grill. Use a fish cage or well-oiled grill bars to prevent sticking.
3. Scallops (in the shell)
Aside from looking stunning served in the shell, the plump, sweet scallop is ready in minutes. However, it’s not all about the looks – the shell also protects the meat and keeps those lovely juices from escaping.
Top tip: Add garlic butter or a splash of white wine and grill in-shell over high heat until just opaque.
4. Langoustine
Langoustines are sweet, delicate, and deeply flavourful when charred. Buy live, if possible – but frozen langoustines are a great alternative these days!
Top tip: If using live langoustine, place them in the freezer for 20-30 minutes before cooking. This will put them to sleep. Split lengthways, brush with chilli & lemon butter, and grill flesh-side down for 2–3 minutes.
5. Black bream (or gilthead bream)
Black bream or gilthead bream are both perfect for the barbecue.
Farmed gilthead have higher fat content, making them especially juicy on the grill. However, locally caught, fresh fish dazzle in their beauty.
Ideal for whole-fish grilling, their firm, white flesh and beautiful skin holds up beautifully over hot coals.
Top tip: Gut and clean, then score the skin and season. Stuff the cavity with lemon, garlic, and herbs, and grill whole over medium heat. Finish with a little more sea salt and a squeeze of lemon for a Mediterranean-style showstopper.
Bonus tips for BBQ seafood success
Use a fish basket to prevent sticking and tearing – like this Pecco Grilling Basket at Amazon.
Marinate lightly – too much oil can cause flame flare-ups.
Cook fast and hot – most seafood needs just a few minutes per side. However, timings do of course depend on the size of the fish. When the flesh easily pulls away from the thickest part of the fish – then you know you’re there.
Citrus secret weapon – squeeze lemon or lime over fish throughout the cooking process.
Top 5 UK Seafood Species for the BBQ
There we have it – our Top 5 UK Seafood Species for the BBQ.
From shore to skewer, there’s nothing like cooking fresh UK seafood outdoors.
Keep it simple, keep it smoky, and as always – let the fish do the talking.
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