What To Do If Your Fish Falls Apart When Planked?

Preparing the Fish for Planking

When preparing fish for planking, it’s essential to handle it gently to avoid breaking or flaking the flesh. Start by removing the scales using a dull knife or a scaler, taking care not to scratch the underlying flesh. Next, carefully remove the bloodline and any dark meat, as these areas tend to be more prone to breaking apart. Use a pair of tweezers to remove any loose bones or pin bones, and pat the fish dry with a paper towel to remove excess moisture.

Choosing the Right Fish for Planking

Not all fish are suitable for planking, and some varieties are more prone to breaking apart than others. Delicate fish like sole or flounder may not hold up well to the heat and moisture of a plank, while firmer fish like salmon or ahi tuna tend to hold their shape better. When choosing a fish for planking, look for varieties with a moderate to firm texture and a fat content of at least 10% to help them stay moist and intact.

Coating and Seasoning the Fish

A gentle coating of oil or butter can help the fish stay intact and add flavor to the dish. Mix melted butter with a pinch of salt, pepper, and any other desired seasonings, and brush the mixture evenly over the fish. Alternatively, use a light coating of oil, such as olive or avocado oil, to add moisture and flavor to the fish. Avoid over-coating the fish, as this can lead to a greasy or soggy texture.