I made the salt encrusted whole fish from the CB and it was incredibly salty. Followed recipe exactly.

SKK added over 1 year ago

What is your question?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Why did it come out so salty? I thought it wasn't supposed to be salty.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Why did it come out so salty? I thought it wasn't supposed to be salty.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Did you scrape the salt off of the skin before serving? I haven't read through the recipe but the method of cooking fish in salt accomplishes two things; it adds flavor, but it also insulates the fish while it roasts/bakes. Residual salt on fish skin will indeed taste salty.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

bigpan added over 1 year ago

Two points ... Did you use coarse salt ? Table salt will not do it. And, was the fish totally encrusted ? Otherwise the fish will steam and suck in the salt. Did you have the right temperature? I have done both fish and chicken in salt and it works great - no salt taste at all. Do not worry, double check how you did it and try again.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content