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Author Topic: Salt Crust Fish  (Read 4332 times)

Offline dank

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Salt Crust Fish
« on: August 26, 2015, 07:10:00 PM »
This is a recipe usually associated with Spain and the traditional fish is red snapper or sea bream. Here, rockfish are perfect.

Use a sheet pan or similar shallow baking dish and line it with foil or parchment paper (not necessary but it makes cleanup easier).

Put a layer of coarse sea salt on the dish and place a whole, cleaned rockfish on the bed of salt. Stuffing it with lemon slices, garlic cloves and herbs is a good idea. Completely cover the fish with coarse sea salt.

Bake for about 40 to 45 minutes at 425 to 450 degrees depending on your oven. When it's done, break the salt crust off of the top and transfer the fish to a platter.

The skin will probably come off with the salt crust. If it doesn't, just peel it off as it will be too salty to be palatable. The meat will be perfectly seasoned, perfectly cooked and the skeleton will lift away easily. Some of the salt should be reusable for another round of salt crust fish.

Offline dogpaddle

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Re: Salt Crust Fish
« Reply #1 on: August 26, 2015, 09:36:38 PM »
Looks pretty good. Do you have to scale the fish?
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Offline Malibu_Two

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Re: Salt Crust Fish
« Reply #2 on: August 26, 2015, 09:42:19 PM »
My brother tried this with a greenling a few years ago. It was surprisingly good. The salt became very hard and you had to crack it and pull it off in chunks, and yes, the fish was evenly cooked as all the moisture remained inside. Cool method, although you'll need a lot of salt!

Offline DG

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Re: Salt Crust Fish
« Reply #3 on: August 26, 2015, 09:51:11 PM »
That's a lot of salt

Offline dank

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Re: Salt Crust Fish
« Reply #4 on: August 26, 2015, 10:19:54 PM »
Yeah, scaling helps the salt penetrate the skin and it makes it come off more easily. It is a lot of salt----probably 4 or 5 pounds but it's cheap.

If you want to get really fancy, whip 8 or 9 egg whites and fold them into the salt. It creates a very hard shell that traps steam better. More for very large fish...

Offline .

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Re: Salt Crust Fish
« Reply #5 on: August 27, 2015, 12:04:17 AM »
That just sounds like too much salt for my poor little stomach to handle.  :'(

Offline dank

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Re: Salt Crust Fish
« Reply #6 on: August 27, 2015, 07:01:56 AM »
The flesh itself isn't really that salty. The salt is really more of a cooking vessel.

Offline Malibu_Two

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Re: Salt Crust Fish
« Reply #7 on: August 27, 2015, 07:27:32 AM »
Yeah I was surprised at how not salty it was.

Offline Nick F

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Re: Salt Crust Fish
« Reply #8 on: August 27, 2015, 08:34:37 AM »
Looks pretty good. Thanks for posting!

Offline the_derek

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Re: Salt Crust Fish
« Reply #9 on: August 27, 2015, 02:21:46 PM »
How much salt does one need to buy to do this? Rock Salt?
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Offline dank

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Re: Salt Crust Fish
« Reply #10 on: August 27, 2015, 04:17:07 PM »
Use coarse sea salt. Buy about 6 pounds or more. I think I used around for pounds last time for a 15" fish. Find some in bulk, it'll be about $0.90 to $1.10 per pound.

Offline Rick W

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Re: Salt Crust Fish
« Reply #11 on: August 27, 2015, 05:56:57 PM »
Thanks Dank. Looks great  :P
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Offline PTandspear

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Re: Salt Crust Fish
« Reply #12 on: September 09, 2015, 07:44:11 PM »
This recipe sounds great-I was wondering though, where exactly do you buy the salt from? I have been looking online and can't find anyone selling for ~1 dollar/pound.
Thanks,
Chance

Offline the_derek

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Re: Salt Crust Fish
« Reply #13 on: September 09, 2015, 08:07:41 PM »
This recipe sounds great-I was wondering though, where exactly do you buy the salt from? I have been looking online and can't find anyone selling for ~1 dollar/pound.
Thanks,
Chance

3$ LB
http://www.amazon.com/Real-Salt-Bulk-Granular-25-pound/dp/B001KWCXEI

Cheaper Salt,

$1.80-2 LB did not look too hard, might finder cheaper by digging a bit on the site
http://www.saltworks.us/shaker-and-ingredient-sea-salt.html#.VfDzWxFVhBc



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Offline dank

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Re: Salt Crust Fish
« Reply #14 on: September 11, 2015, 10:32:14 PM »
Any grocery store with a solid bulk section. Berkeley Bowl has it for cheap around a dollar per pound. Whole Foods will probably have it too...

 

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