#152483 - 05/29/02 12:17 AM
Scale it, skin it, or leave it on?
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Spawner
Registered: 12/14/01
Posts: 640
Loc: The Tailout
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Just curious what people do when filleting salmon/steelhead.
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#152484 - 05/29/02 12:55 AM
Re: Scale it, skin it, or leave it on?
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Returning Adult
Registered: 12/06/01
Posts: 289
Loc: Mill Creek
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Scale it and leave the skin on for the Bar-B-Q.
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#152485 - 05/29/02 01:29 AM
Re: Scale it, skin it, or leave it on?
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Poodle Smolt
Registered: 05/03/01
Posts: 10878
Loc: McCleary, WA
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Salmon- scale it with a hose. leave the skin on.
Steelhead- don't scale (they're on pretty good), leave the skin on.
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#152487 - 05/29/02 11:34 PM
Re: Scale it, skin it, or leave it on?
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Juvenile at Sea
Registered: 04/17/01
Posts: 178
Loc: Lacey, WA
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I skin my fish and remove the y bones.
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#152488 - 05/30/02 11:46 AM
Re: Scale it, skin it, or leave it on?
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Parr
Registered: 08/15/99
Posts: 66
Loc: seattle wa
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I've been told by a number of Chef's that cooking salmon with the skin on ads more flavor. So depends on what I'm making and the quality of my fish. Sometimes the skin stays sometimes it goes.
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#152490 - 05/30/02 05:26 PM
Re: Scale it, skin it, or leave it on?
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Fry
Registered: 04/23/02
Posts: 25
Loc: Tualatin, OR
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I second Rapid Roberts advice. Delicious!
I don’t skin my fish, just lay skin side down on the BBQ. Sometimes I plank, sometimes I don’t. For smoking, I always leave the skin on.
Scaling? I want my girlfriend to stick around so I don’t do this. It’s really a mess.
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#152492 - 05/31/02 01:43 PM
Re: Scale it, skin it, or leave it on?
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The Chosen One
Registered: 02/09/00
Posts: 13941
Loc: Tuleville
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Where can one find a cooking cedar plank in the Seattle area - maybe one that won't cost me my arm and leg? I take it that most lumber places have treated wood, which would be bad.
I've always wanted to try planking some fish on the BBQ.
Seattle Restaurant Supply, perhaps???
Mucho Gracias for any responses.
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#152494 - 05/31/02 03:20 PM
Re: Scale it, skin it, or leave it on?
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The Chosen One
Registered: 02/09/00
Posts: 13941
Loc: Tuleville
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Ok, done a little research.
There are baking and grilling plans.
Baking planks are reusable and should last forever.
Grilling plans are a use-once type planks. Trey are relatively inexpensive. Not as cheap as going to the mill, but hey, it's not like mills are plentiful in the greater Seattle are.
For those not wanting to drive out to their local mill, I suggest one of the Made in Washington stores.
A 4-pack of grilling planks is $7.
The banking plans are $39/$49 (ouch).
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#152498 - 06/03/02 02:55 AM
Re: Scale it, skin it, or leave it on?
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I'm a freak'n CAKE
Registered: 05/17/01
Posts: 942
Loc: Almost on the beach
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Parker, My folks are the true masters of cedar plank cooking and they have been doing it for quite some time, long before the recent cedar plank hype. You need to make a salt rub for the fish which you just baste on prior to cooking. There are several other ways, some mentioned in posts above, but the salt rub and mom's homemade marinade/sauce over the top and it is as good as it gets. You want cedar planks you say, Parker? Come over and get some. We have about half a tree worth of cedar rounds in the back yard which we split and plane into planks for cooking. We also have a shiatload of alder which is killer for planking salmon too! BTW, it's not just for salmon. You can cook chicken, veggies, etc. on the planks as well.
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#152500 - 06/03/02 04:44 PM
Re: Scale it, skin it, or leave it on?
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Fry
Registered: 04/23/02
Posts: 25
Loc: Tualatin, OR
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Guess I don't know what to do regarding cedar planks...
I went down to the lumber yard and bought rough cut cedar fence boards (they were on sale), cut them so they'd fit on the bbq, soaked them in water and cooked fish on them (skin side down, of course). They last for 2 cooking sessions but, they're cheap and easy to get.
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