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

6 lb snapper cleaned by fishmonger.

asked by belfman over 5 years ago
5 answers 1456 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

What is your question?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added over 5 years 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.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years 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.

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