Food - Drink
The Potential Downside Of Grilling Fish On A Cedar Plank
By RYAN CASHMAN
One of the most popular ways to grill fish is to cook it on a cedar plank that’s been soaked in water, which doesn't risk the fish sticking to the cooking surface — a common woe when cooking it directly on a grill — and adds a delightfully smoky flavor. It’s a nearly foolproof method that has little to no downsides, except one.
Grilling fish on a cedar plank won't create crispy skin, since the plank blocks most of the heat from the grill and the fish skin won't get the intense, direct heat it needs in order to crisp up. The steam created by the water-soaked cedar will gently cook the fish flesh to delicate perfection, but won’t really do the skin any favors.
Fish skin is loaded with nutrients like vitamin E and omega-3 fatty acids, and it tastes like a deliciously crispy fish chip when cooked correctly. It's up to you to decide if you can give up crispy skin for the ease of the cedar plank method, or if you'd rather work on foolproofing your traditional grilling method for fish instead.