Not sure where to turn or who to ask so here I am. Not much info out there.
I have it in my head to charcoal rotisserie a whole cod this weekend. Inspired by Australian chef [Josh Niland](https://www.instagram.com/p/CecrdtqlcqJ/?igshid=YmMyMTA2M2Y=).
I’ve got the cod, which is beautiful and fresh. I have a few seasons of experience using the rotisserie, but not with whole fish.
I’m looking for temperature, seasoning and technique advice on getting crispy skin but not drying out the meat.
Any advice would be amazing at this point.
by Jonjudepereira