Quick Answer
Cooking fish on cedar imparts a distinct flavor due to the release of oils and resins from the wood, which infuse into the fish during cooking.
The Science of Plank Cooking
When cedar is heated, it releases its aromatic oils and resins into the air. These compounds, known as terpenes, contain a combination of aldehydes, ketones, and phenols that contribute to the characteristic flavor and aroma of cedar. The heat from the grill or cooking surface breaks down these terpenes, allowing them to vaporize and bind to the fish.
The Effects on Fish Flavor
The terpenes from the cedar impart a smoky, savory flavor to the fish, which is often described as earthy and slightly sweet. The oils from the cedar also help to lock in moisture and add a tender, flaky texture to the fish. When cooking fish on cedar, it’s essential to use a moderate heat and cook for 3-4 minutes per side to achieve the optimal balance of flavor and texture.
Techniques for Plank Cooking
To achieve the best results when cooking fish on cedar, make sure to soak the wood in water for at least 30 minutes before use. This helps to reduce the risk of flare-ups and ensures a more even cooking process. Additionally, use a clean, dry cedar plank and avoid applying any oils or seasonings to the wood, as this can interfere with the natural flavors of the cedar and the fish.
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