Quick Answer
COOKING FISH SKIN SIDE DOWN ON A CEDAR PLANK IS NOT RECOMMENDED, AS IT CAN LEAD TO THE FISH STICKING TO THE PLANK. THIS IS DUE TO THE HIGH FAT CONTENT IN THE FISH, WHICH CAN CAUSE IT TO MELT AND ADHERE TO THE PLANK SURFACE.
Preparing the Cedar Plank
To prevent fish from sticking to the cedar plank, it is essential to prepare the plank correctly. Soak the cedar plank in water for at least 30 minutes before cooking. This helps to reduce the natural oils in the wood, making it less likely for the fish to stick to it.
Choosing the Right Fish
Not all fish are suitable for cooking on a cedar plank. Delicate fish with low fat content, such as sole or flounder, work well. Thicker fish like salmon or tuna can be used, but it’s recommended to score the skin to help it cook evenly. To achieve a crispy skin, cook the fish at high heat for the first 4-5 minutes. Then, reduce the heat to medium-low and continue cooking until the fish reaches your desired level of doneness.
Cooking Techniques
To prevent the fish from sticking to the plank, pat it dry with a paper towel before cooking. Place the fish on the prepared plank, skin side up, and cook for the recommended time. To achieve a crispy skin, you can broil the fish for an additional 2-3 minutes after cooking. This will help to crisp up the skin and add texture to the dish.
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