On May 25, 10:15 am, Steve Wertz wrote:
On Thu, 24 May 2007 08:35:43 -0400, Peter A wrote:
I have never tried the cedar plank grilling - does it really impart a
good flavor?

I think I'd rather chew on wooden popsicle sticks.

-sw (getting the goosebumps?)

LOL, that makes two of us!!! I've cooked and smoked a lot of salmon in
my time, if you catch it commercially you pretty much have to, grin.
If you want a good salmon, cook it over a peeled (no bark) apple wood
fire. Lay the salmon meat side down over chicken wire and place it
over the coals. As soon as you have done that cover the coals with wet
apple wood shavings, or even better yet hickory shavings. This will
send waves of smoke flavor into the meat and as the shavings dry and
start to burn this will seal all the juices from escaping the meat of
the fish. After about 15 to 20 minutes turn the salmon over on it's
back finish cooking over a low fire. Doing a salmon any other way is
not good.
To the OP, the reason wild salmon prices are high is because of the
discovered Chinese supplied tainted fish pellets going to the salmon
fish farms. Don't look for the prices to go down any time soon and $25
a pound is sure not worth it to me even with Copper River king, not
sockeye, being the best salmon you can eat!

Terry Bullard
--
Crayfishing Made Easy
http://www.terrybullard.com/CrawfishMain.html
Everyone is Doing It!
Are You?

That's planking, not plonking. Hopefully, this message will not end up
in everyone's killfile. ;-)

If you are cooking on a cedar plank (or any other wood), you want clean
untreated wood. The stuff sold as lumber for building decks and
furniture is often treated with bug or fungus repellants or other nasty
chemicals that you don't want in your food. The planks sold in a
grocery store, or in the BBQ department of a hardware store, are
probably OK.

This should be obvious, but who knows - maybe there are some people who
enjoy the taste of creosote.

--
Julian Vrieslander