When barbecued salmon skin is all smoky and crispy like this, it’s as good as pork crackling

I love cooking big pieces of fish on my barbecue, but you must use a medium-hot part of the barbie – if it’s too hot, you’ll crisp the skin before the inside is cooked. Start the fish off with the skin side down and only turn it over when it’s crisp and golden. If you’re not keen on eating fish skin, that’s probably because you haven’t tried it when it’s been cooked till it’s nice and crispy! It can be as good as pork crackling if done properly.