[Bunker Head]

Gave a friend a couple fillets of Striper and he told me his brother had given him a kit that consisted of 2 strips of Cedar wood and some dry spices. He soaked the Cedar wood in water for an hour put the fish on the wood applied the spices to the fish and set the wood on the barbeque rack above the coals. Did not turn fish. 20 minutes later whalla slide the fish off the wood and enjoy. I never heard of this before. Have any of you heard of this before?

[Bunker Head]

I usually fillet the Striper and yet when you cut the fish at the head you dont usually get all the meat up close to the jaw because of the gill plates.
I take my knife and cut the rest out around the jaw and gill plates and come out with a chunk that is fantastic! Man you talk about good just one big hunk of meat, not to mention the texture and taste is unbelievable. Food for thought!

[Bohica]

Originally Posted by Bunker Head I usually fillet the Striper and yet when you cut the fish at the head you dont usually get all the meat up close to the jaw because of the gill plates. I take my knife and cut the rest out around the jaw and gill plates and come out with a chunk that is fantastic! Man you talk about good just one big hunk of meat, not to mention the texture and taste is unbelievable. Food for thought!

You mean 'voila'?

Yeah I do salmon on a cedar plank all the time. It rocks.