Quick Answer
Match fish types with cedar plank sizes by considering the fish's thickness and cooking time. Thicker fish need larger planks to prevent them from falling through, while thinner fish can cook on smaller planks. A general rule is to use planks 6-12 inches long for fish up to 1 inch thick and 12-18 inches long for thicker fish.
Choosing the Right Cedar Plank Size
When selecting a cedar plank for cooking fish, consider the fish’s thickness and cooking time. Thicker fish, such as salmon or halibut, require larger planks to prevent them from falling through during cooking. For fish up to 1 inch thick, use planks 6-12 inches long, while thicker fish can be cooked on planks 12-18 inches long. This size range allows for even cooking and prevents the fish from cooking unevenly.
Preparing the Plank for Cooking
Before cooking fish on a cedar plank, prepare the plank by soaking it in water for at least 30 minutes. This step helps to prevent the plank from catching fire during cooking and adds moisture to the fish. After soaking, pat the plank dry with paper towels to remove excess moisture. This step is crucial for preventing flare-ups and promoting even cooking.
Cooking Techniques and Times
When cooking fish on a cedar plank, use indirect heat, such as on a grill or in the oven, to prevent the plank from burning. Cook fish at 400°F (200°C) for 8-12 minutes per inch of thickness, or until it reaches an internal temperature of 145°F (63°C). For example, a 1-inch thick salmon fillet cooked on a cedar plank will take 8-10 minutes to cook. Check the fish for doneness by inserting a fork or knife; if it flakes easily, it’s cooked through.
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