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How to Grill Tailor Fish – Australian BBQ Recipe for Perfect Flavour
Tailor (Pomatomus saltatrix) is one of Australia's most exciting surf fishing species, usually caught on slice jigs or live bait. It's also a genuinely good fish to eat, with mild, flaky flesh that grills, bakes or shreds into tacos without any fuss. This guide covers how to clean and prepare a fresh-caught tailor, the marinades worth using, and how to grill it properly so the flesh stays firm and doesn't dry out.
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Why Tailor Is Worth Eating
Tailor has a mild, slightly sweet flavour that pairs well with bold marinades, and a firm but delicate texture that cooks quickly and takes on flavour easily. It's best eaten fresh — freezing tends to make the fine-grain flesh go mushy, so plan to cook it within a day or two of the catch.
Preparing Your Fresh-Caught Tailor
Before you fire up the grill, clean and prepare the fish properly. Rinse it thoroughly in cold water and pat it dry, then gut it with a small incision along the belly and remove the internal organs. Scale it by scraping from tail to head with a fish scaler or the back of a knife, then remove the gills. Finally, make a few shallow cuts into each side of the fish — this helps marinade soak in and lets the flesh cook evenly.
If you'd rather work with fillets than a whole fish, use a sharp knife to fillet it and leave the skin on for grilling — it holds the flesh together on the grill and crisps up nicely.
Marinades Worth Using
Tailor absorbs flavour quickly, so marinating it before cooking adds real depth without much effort.
Classic Lemon and Garlic Marinade
Mix a quarter cup of olive oil with the juice of one lemon, two teaspoons of crushed garlic, a teaspoon of crushed ginger, a splash of soy sauce, and — if you like some heat — a pinch of cayenne or chilli flakes.
Marinate the fish for at least 30 minutes, or overnight for a deeper flavour, brushing marinade over it again while it cooks. Wrapping the marinated fish in cling film overnight helps the flavours work all the way through the meat.
Spicy Honey-Soy Glaze
For something with a bit more kick, whisk together 2 tablespoons of soy sauce, a tablespoon each of honey and sesame oil, 2 cloves of minced garlic, a teaspoon of grated ginger, a teaspoon of chilli flakes, a tablespoon of lime juice, and half a teaspoon of black pepper. A tablespoon of chopped coriander and toasted sesame seeds are worth adding for serving.
Marinate for at least 30 minutes and preheat the grill to medium-high. Place the fish skin-side down first and grill for 3–4 minutes per side, basting with the marinade as it cooks. It's ready once the flesh is flaky and just starting to caramelise — sprinkle with sesame seeds and coriander before serving.
This one works well with steamed rice and greens, piled into a burger bun with slaw and sriracha mayo, or alongside charred zucchini, capsicum or corn. A dash of Worcestershire sauce in the marinade adds extra smokiness if you want it.
Grilling Tailor to Perfection
Preheat the grill to medium heat. Place the fish skin-side down first — this stops it sticking and keeps it firm — and grill for 4–5 minutes per side, basting with marinade as it cooks. Use tongs and a spatula to flip it carefully, and take it off the heat once the flesh turns opaque and flaky. Avoid freezing tailor if you can; it's best enjoyed fresh, while the texture is still at its best.
Ways to Serve It
Grilled tailor is good enough to eat straight off the grill, but it's also versatile. Shred it into soft tortillas with fresh salsa, avocado and lime for tacos. Flake it into lettuce cups with cherry tomatoes, avocado and a balsamic vinaigrette for a lighter option. Or keep it traditional — grill it whole and serve with roasted potatoes and a lemon butter sauce, alongside a cold beer or a crisp white wine.
FAQ
What's the best way to cook tailor?
Grilling is best — it enhances the natural flavour and keeps the fish juicy without drying it out.
What's the best marinade for tailor?
Lemon, garlic and olive oil marinades pair beautifully with tailor's mild flavour, though a honey-soy glaze works well if you want something bolder.
Can you freeze tailor?
It's best avoided. Tailor has fine-grain meat that turns mushy once frozen, so it's worth cooking within a day or two of catching it.
What are the best sides for grilled tailor?
Fresh salads, roasted vegetables or BBQ potatoes all make a good pairing.