Are There Any Health Risks With Cooking Fish On Cedar Planks?

The Chemistry of Cedar Plank Cooking

Cedar planks are made from Western red cedar, a type of wood known for its aromatic properties and natural resistance to decay. However, this wood also contains oils and chemicals that can leach into food, particularly fatty fish, when cooked at high temperatures. These chemicals, including phenols, guaiacol, and eugenol, can be toxic in large quantities and are known to cause a range of health problems, from mild allergic reactions to severe gastrointestinal distress.

Safety Precautions for Cedar Plank Cooking

While the health risks associated with cooking fish on cedar planks are real, they can be minimized by taking a few simple precautions. First, choose high-quality, food-grade cedar planks that have been properly treated to reduce the risk of chemical leaching. Next, pre-soak the planks in water for at least 30 minutes before cooking to help reduce the release of chemicals. Finally, cook the fish at a moderate temperature (around 400°F/200°C) to prevent charring and the resulting release of toxic compounds.

Best Practices for Using Cedar Planks

If you’re determined to try cooking fish on cedar planks, here are a few best practices to keep in mind. First, always follow the manufacturer’s instructions for pre-soaking and seasoning the planks. Second, choose fatty fish like salmon or tuna, as they are more likely to absorb the chemicals from the cedar than lean fish like cod or tilapia. Finally, be mindful of cooking times and temperatures, and avoid overcooking the fish to prevent the release of toxic compounds.