Fish broiling boards
- Brush the new broiling boards slightly with cooking oil before use.
- Fillet the fish. Broil small fish whole.
- Salt the filleted fish in good time before broiling - preferably at least six hours in advance. If the fish has not been salted previously, it should be brushed with salted water (while broiling), or a small amount of salt should be sprinkled on the fish. Be careful not to use too much salt!
- Attach the fish/fillet on the board with the skin against the broiling board and the head pointing downwards.
- Place the boards about 50 cm from the flame with the fish towards the fire. Adjust the distance so that the heat radiating towards the fish is as even as possible. The heat is sufficient if you can keep your hand before fish for about 10 seconds without burning your hand. Start with a small flame and increase the flame as necessary. Do not be tempted to use too high a flame - slow cooking is key to achieving a good result.
- The fish will be cooked in about 1 to 1,5 hours. Large fish usually requires a little longer cooking time. A well-broiled fish is golden with small cracks in the surface.
Cleaning the Fish Broiling Boards
Use hot water and a brush to wash the fish holder and board right after broiling.
