I was wondering if anyone has ever experemented with different kinds
of Cedar for Cedar baked Salmon. Given the wide variety of tree
species that are called Cedar, I'm thinking that different Cedars
would probably give quite different tastes. So, I'm wondering what
the intended wood species is for this recipe, and if any types give
better results.

John

julvr wrote:
I was wondering if anyone has ever experemented with different kinds
of Cedar for Cedar baked Salmon. Given the wide variety of tree
species that are called Cedar, I'm thinking that different Cedars
would probably give quite different tastes. So, I'm wondering what
the intended wood species is for this recipe, and if any types give
better results.

John

I started a thread some time ago that got pretty heated. I LOVE cedar
planked salmon. Specifically, I prefer the Easter cedar (aromatic) over
the Western (not so aromatic, but it does impart some flavor). Western
is the standard when you usually hear of planked Salmon. It is easily
found at many mills and even home centers (fencing and roofing). The
Eastern aromatic gives the meat a distinct flavor.

The earlier thread discussed health issues and the Eastern variety,
about which, to sum up the collective knowledge of the Wreck on the
issue, no one knew a thing. I eventually got some replies from
government health and food agencies (i.e., real scientists) who said,
provisionally, that there was no harm in it, and as far as they know it
is less toxic (for allergins etc.) than the Western variety. Read the
full thread for some fun banter.

H.