When the weather gets hot, fish take center stage
The Fish Information Center shows why fish is particularly easy, versatile, and safe to prepare in hot weather
When temperatures hit 30 degrees, the German menu gives way. Schnitzel and braised roasts take a back seat; what’s in demand are dishes that are easy to prepare and come off the stove quickly. The Fish Information Center (FIZ) explains why fish, of all things, is the summer champion—and how it can safely make its way onto your plate even in tropical temperatures.
We all know the go-to choices when it’s hot: salad, fruit, anything cold. But some people overlook the most obvious solution. Fish is light, quick to prepare, and versatile—from the grill to the oven to the salad bowl. It brings exactly the carefree feel to the table that you’re looking for on sweltering evenings, without sacrificing enjoyment in the end.
“In the summer, it can be simple—but please, with a ‘wow’ factor. That’s exactly what fish can do: It often takes just a few minutes on the grill or in a pan, and with just a few ingredients, it develops a flavor that leaves you wanting more,” says fish sommelier Steffen Euler, who has been a fishmonger for more than 20 years.
The grill isn’t just for meat
In this country, pork chops traditionally dominate the grill. But fish is in the same league—often with even better results. Salmon, trout, sea bream, mackerel, shrimp: they all look great on the grill, on a plancha, or in a grill pan. A whole fish, stuffed with herbs, lemon, and garlic, brings the Mediterranean to your backyard patio. And it’s a grateful guest over the fire: most fillets are done in six to ten minutes. Less time on the grill, more time at the table.
Eating light doesn’t mean getting less
Those who prefer smaller portions in hot weather don’t have to sacrifice nutritional value. “Fish is proof that light and nutrient-rich aren’t a contradiction. It provides high-quality protein with all the essential amino acids, plus omega-3 fatty acids, iodine, selenium, and vitamin D. And its fine-grained muscle tissue becomes so tender when cooked that it’s easy on the stomach even in the heat and doesn’t weigh you down,” says Julia Steinberg-Böthig, a nutritionist at FIZ.
Whether prepared Mediterranean-style with vegetables, Asian-style with lime and ginger, or classically with potatoes and dill: fish fits into virtually any culinary role—and provides much-needed variety, especially in hot weather.
Freshness is a must in summer, not just a nice-to-have
In summer temperatures, buying fish leaves no room for carelessness: Clear eyes, bright red gills, firm and elastic skin—these are the signs of freshness in whole fish. The fish should smell like the sea, never like ammonia. Fillets should have a glossy, not a dried-out, surface. The journey from the store to home also matters: in hot weather, pack a cooler bag. Once home, place the fish in the coldest part of the refrigerator—between 0 and 2 degrees—and prepare it on the day of purchase or the following day if possible. “Especially in the summer, a consistent cold chain is crucial for quality and enjoyment,” says Steinberg-Böthig.
Summer: An Invitation to Experiment
Barbecue season is the best opportunity to expand your fish repertoire: salmon on a cedar plank, mackerel directly over the coals, a whole sea bream stuffed with garlic and parsley, and shrimp skewers with vegetables. And fish has its charm even when served cold—smoked in a salad, as ceviche, in a bowl, or with salmon over pasta.
“Once you’ve experienced how flavorful a whole fish or a perfectly grilled fillet tastes off the grill, you’ll never want to be without that flavor again. Fish makes every barbecue evening more interesting,” says fish sommelier Steffen Euler, who also has a very special grilling tip to share: “To ensure cod loin turns out perfectly on the grill, cook the fillet on a thick slice of lemon instead of directly on the grill grate. This gives the fish a subtle citrus note and keeps it juicy and firm—without sticking to the grate or falling apart.”
FIZ Tips for Hot Days
Transport fish in a cooler bag. Store at 0 to 2 °C in the coldest part of the refrigerator. Prepare it on the day of purchase or the following day, if possible. Season and grill just before cooking. * Pair with seasonal vegetables, herbs, and light side dishes.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.
Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.