Quick Answer
The best types of fish for split log cooking are fatty fish with a high moisture content, such as salmon and mackerel, which retain their flavor and texture when cooked. Other suitable options include tilapia and catfish. These fish are also relatively affordable.
Choosing the Right Fish
When selecting fish for split log cooking, look for species with a high fat content, as they will remain juicy and flavorful. Fatty fish like salmon and mackerel are ideal, with an average fat content of 15-20%. These fish will also cook more evenly on the split log.
Preparing the Fish for Cooking
Before cooking, season the fish with salt, pepper, and any other desired herbs or spices. To prevent sticking, lightly coat the fish with a thin layer of oil or cooking spray. Place the fish on the preheated split log, leaving space between each fillet for even cooking.
Cooking Techniques
Cook the fish over medium heat, adjusting the cooking time based on the thickness of the fillets. A general guideline is to cook for 4-6 minutes per inch of thickness. For example, a 1-inch thick salmon fillet should be cooked for 4-6 minutes, while a 2-inch thick mackerel fillet should be cooked for 8-12 minutes. Use a thermometer to ensure the fish reaches an internal temperature of 145°F (63°C) for safe consumption.
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