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Originally Posted by MVP
Enclosed is picture of final resting place of that fish. Tried a new way of cooking whole fish thanks to simple recipe i got from Andrew Donaldson. Kosher salt encrusted blackfish. Cover the entire fish both top and bottom in Kosher salt egg white mixture. Put it in 400 degree oven for an hour on 5 lb fish. Add 10 minutes for every pound over. It forms a hard crust that locks in all the juices. Took it to my parents house tuesday night and it was a big hit. Nothing goes to waste. When I get some time i am going to do a Utube video with 2 assistants wearing bikinis with a step by step tutorial on how fish is prepared and cooked.  |
Looking forward to the video.
Good luck Sunday.
