Quick Answer
Yes, some fish species have a high water content or delicate texture, making them unsuitable for plank cooking. These fish may become mushy or fall apart when exposed to high heat. Fish like cod, sole, and snapper are examples of species that typically don't hold up well to plank cooking.
Fish That Don’t Plank Well
When choosing fish for plank cooking, it’s essential to select species with a firmer texture and lower water content. Fish like salmon, tuna, and mahi-mahi are excellent options due to their robust texture and ability to hold their shape. These fish can withstand the high heat of plank cooking without becoming overcooked or mushy.
Planking Temperature and Time
To ensure that your fish is cooked to perfection, it’s crucial to maintain a consistent temperature and cooking time. Aim for a temperature of 375°F (190°C) and cook the fish for 12-15 minutes per pound, depending on the thickness of the fillet. For example, a 1-inch thick salmon fillet would cook in 12-15 minutes, while a 2-inch thick fillet would take 24-30 minutes.
Choosing the Right Plank
When selecting a plank for cooking, look for hardwoods like maple, cherry, or alder. These woods impart a rich flavor to the fish without overpowering it. Softwoods like pine or fir should be avoided, as they can impart a bitter flavor and create a smoky taste. Always soak the plank in water for at least 30 minutes before cooking to prevent it from catching fire or imparting a strong flavor to the fish.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.