I know you didn't ask, but when it comes to fish you'll need to teach yourself what it is you like and how you like it. Fish is very person specific especially on the braai and you need to work through a few pieces and whole fish to get to what you like. Experimentation is key and keeping your eye on the fish is 80% of the process, don't be shy to test as you go off the grid and some whole fish are superb when braaied on the scales only - red roman, slingers come to mind. Some fish are dual purpose; swordfish; good for pan fry but also delectable when steamed with lemon grass water...a new world of yummy awaits you And when all else fails, sardines over the coals FTW
