What the finder considers
The recommendation combines seafood structure, the result you want and how closely you can watch the cooking. It is a starting point rather than a substitute for a recipe, equipment directions or safe-temperature checks.
Keep one backup option
When direct high heat is too aggressive, shift to a pan, oven, steamer or cooler grill zone. Supporting delicate fish is usually better than repeatedly turning it after it begins to break.
Verify doneness: In Canada, the public-health reference is 70°C (158°F) for fish and 74°C (165°F) for shellfish and crustaceans.
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