Made a salt baked snapper last night (J Waxman's recipe from Saveur). Fish was moist but too *salty*! What went wrong?

lbcashmanRD
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8 Comments

lbcashmanRD March 28, 2011
thanks ya'll for the great thoughts!!
 
lbcashmanRD March 28, 2011
possible that skin of fish was wet and used mortons (gasp!). Also wonder if my salt mixture was too "wet" (eg: not enough salt for egg whites)....Seems like sle de gris would change the investment of this dramatically. In NYC a whole fish aint cheap plus premium salt?
 
boulangere March 27, 2011
I have good luck finding French Gris in the bulk bins at my local natural food store.
 
usuba D. March 27, 2011
I only use course sea salt and only sea salt from Celtic Salt company in Ashville, NC, They have the real sel de gris. . . . . very coarse. Fish should only be seasoned with sea salt, not Kosher. Save Kosher for land animals.

Diamond's salt is proper evaporated flat crystals . . Morton uses a roller to make their flat salt. . . . is not the same. David's is even better.
 
boulangere March 27, 2011
Yes, Diamond is more coarse. My favorite.
 
Sam1148 March 27, 2011
@usuba dashi.
I have that problem too with recipes that simply call for Kosher Salt like brines. The Diamond and Morton brand have a different weight and texture. I'm not sure, but I think the default is the Diamond brand. I seem to remember the crystals on diamond brand were larger.
 
usuba D. March 27, 2011
Was the salt too fine? . . . need very course salt
 
Sam1148 March 27, 2011
I wonder if the skin of the fish was wet as you where forming the mound?
 
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