6 lb snapper cleaned by fishmonger.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
What is your question?
Why did it come out so salty? I thought it wasn't supposed to be salty.
pierino is a trusted source on General Cooking and Tough Love.
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.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.