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Originally Posted by MVP
Leif
My buddy Andrew from site told me about the Kosher Salt encrusted fish recipe earlier this year. I have done it with blackfish and it was unbelievable. You loose so mych meat when you fillet so this is the way to go if you want to maximize your yield as there is a ton of meat in the rib cage and head that is normally lost when fish is fillet. The salt locks in all the juices. Crack salt off after baked and then just peel of the skin. All you are left with is delicious juicy meet that is not salty. Great pictures.
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MVP,
Yes! The fish is great this way. Thanks. I mixed the salt with egg whites. Is that the way you did it? Some just use water and the salt. Some may think that preparing it this way causes the fish to be very salty but that is not the case...A very old and great way to cook a whole fish.
Leif
Leif
