Quick Answer
Trimming fish before plank cooking is not necessary, but it can be beneficial for even cooking and to prevent fish from falling off the planks.
Preparing Fish for Plank Cooking
When preparing fish for plank cooking, it’s essential to consider the type of fish and its thickness. For thinner fish, such as sole or flounder, trimming the fillets to a uniform thickness can help prevent overcooking. For thicker fish, like salmon or tuna, trimming may not be necessary.
Trimming Techniques
To trim fish for plank cooking, use a sharp knife to remove the bloodline and any dark meat. For a more even cook, trim the fillet to a uniform thickness of about 1-1.5 inches (2.5-3.8 cm). Be careful not to apply too much pressure, which can cause the fish to tear. A gentle sawing motion or using a fillet knife can help to trim the fish without applying too much pressure.
Alternative Methods
If you don’t have time to trim the fish, you can also use a plank cooking mat with built-in ridges. These mats can help to prevent fish from falling off the planks and promote even cooking. Additionally, you can also use skewers or toothpicks to secure the fish to the planks, ensuring it stays in place during cooking.
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