Alaskan Fish Cook

GrillnTX

Question for the fish eaters out there. I always do my salmon raised direct around 375 with some Dizzy Pig cause I like when the skin gets nice and crispy. My friend recently went fishing in Alaska and is bringing over some of his catch. Would you recommend doing the same? I was thinking I may not put a rub and just do S&P and lemon but also debating a cedar plank cook too. Would hate to ruin some fancy fish! Thank you

nolaegghead

If it's a similar type of fish then keep doing it raised direct if you like the skin crispy. 

But really, how you cook fish is highly dependent on what kind of fish it is, and the size of the fish and how it's cut.  Swordfish isn't great on a plank, it's better cooked like a steak, for example.  Lemon sole is light, delicate and fragile, needs to be cooked in a pan so you can remove it intact when it's done without it falling apart.  There are steak cuts, filets, skin on and off, etc.