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You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.


Paper towels are your best friend!


It will not work. (*) The two internal sides in the middle will steam and will not taste good. I suggest to just cook them as quickly as possible in a hot pan. (*) There is a chemical called "Transglutaminase" that acts like a meat glue that could be used to do that, but it is overkill.

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