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Copper River salmon
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Davekatz
Posts: 763
We finally got some of these fine fish in our market and I did one up on a plank: Planked Copper River Salmon
Very tasty. My only complaint is that when I've had this dish in restaurants they get the fish crispier. Any ideas for doing that on the Egg? I'm afraid if I go to nuclear temps the plank will burn through before the salmon is done.
Very tasty. My only complaint is that when I've had this dish in restaurants they get the fish crispier. Any ideas for doing that on the Egg? I'm afraid if I go to nuclear temps the plank will burn through before the salmon is done.
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
Comments
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you could go indirect at high roasting temps and simply add cedar chips (just a few) the fire.
the plank itself doesn't flavor the fish, just the smoke. of course, the plank makes it indirect, but if it's burning too quickly, try the chips (seems odd though). you could slip foil under the plank ofr most of the cook and let it smoke at the end, too.
plenty of ways to skin a cat. er, fish, i guess.ed egli avea del cul fatto trombetta -Dante -
Stike,
Have you done cat on a cedar plank? I find the cedar overpowering and usually use maple.
SteveSteve
Caledon, ON
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Yeah, I think cedar would be too much for catfish or any other mild fish. But, surprisingly, I like it for scallops. Going to have to try maple.Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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Dave,
I was joking, maple is mild though. Alder is really good for fish too.
SteveSteve
Caledon, ON
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Yes I don't think he was referring to cat fish
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What do you think about hittin it with a torch for a few seconds, like a Crem Brule?
E -
Not kitties!?! :ohmy: :( :ohmy:
They're too stringy and tough.Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
I'm sure that's exactly what one of the restaurants I've had planked salmon at does. Either that or the same kind of infrared broiler they use for steaks.
I think I'm going to try soaking the plank really well (overnight) and then doing it on a raised grid at 600°F.
DaveFood & Fire - The carnivorous ramblings of a gluten-free grill geek. -
I think you hit it right on....I'm betting they finish it under a broiler....
You could try that or the blow torch method. Blow torch sounds like more fun.
One other suggestion...Throw some butter in a cast iron skillet and finish it that way? Just and idea to get it crispy. -
try this....get one of those cheap throw away pizza screens at wally-world and cut it to the same size as your plank....fasten it to the plank with the fish in between....when you the think the fish is about done, flip it and finish the fish on a direct cook....maybe put a little olive oil on the fish
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