6 lb snapper cleaned by fishmonger.
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.
Snacks that all—okay, most—of us can agree on
24 Foods for the Presidential Debate
The Quickest Way to Defrost Meat
Best-Selling Wreaths Are Back!
What Would You Ask During Tonight's Debate?
Pre-Order Our Latest Cookbook
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.