Cedar Planked Largemouth Bass

Cooking on a plank reduces the need to turn the fish over. Less handling means less chance of your fish falling apart.



Soak the cedar planks in hot water for at least 15 minutes.
Preheat a gas or charcoal grill to 400°F.
Using needle-nose pliers, remove the pin bones from your bass fillet.

Season the fish (salt, pepper, and lemon slices are great)
Lay the fillets skin side down on the plank and set the planks on the grill.

Close the grill lid to trap the cedar and smoke flavors.
Keep a spray bottle of water handy to put out any potential flare ups.
Cook the fish to an internal temperature of at least 125°F and remove from the heat.

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