Jamie Purviance, author and grillmaster, uses the 70/30 rule when grilling fish: Cook it flesh side down for 70 percent of the cooking time, and skin side down the last 30 percent. The crust that forms on the flesh will keep the fish from sticking to the grill.

Jamie, who is a grilling authority, also represents the Weber brand. He was not paid, nor did Weber in any way compensate CHOW, for his participation in this video. We just thought he knew his stuff. CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Jenny Stewart and tell us what you’ve got in mind.

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