I never post but wanted to share one of my favorite fish preparations. I’ve done this in the past with blackfish and was amazed at how aromatic the fish comes out, so after we caught some slot size bass in plum gut (with a big assist from capt Mike), I decided to buy a bunch of boxes of coarse kosher salt and try it out once again.
I basically follow the method at serious eats, only modifying the cook time as necessary to get the fish to 130 degrees before pulling it out of the oven.
Details:
- fish was exactly 31 inches so I trimmed a lot of the tail to get it to fit in the pan.
- stuffed the cavity with lemon, fennel from deep roots farm in Southold (amazing stuff) and herbs from the garden.
- it took about 10 lbs of salt to cover the fish
- cook time was about 45 minutes and then let it rest for another 10 until it got to 144 or so and cracked it open.
- fed 4 adults, 4 preteens and a toddler and have leftovers for tonight.
Amazing - highly recommend trying with any larger fish.
Enjoy
Salt baked striped bass
345 views·4 replies·by nr1730
I've seen this method before, but never had fish that was prepared with it. Going to have to add that one to the list!
Captain4,988 postsSince 2020
Sign in to reply to this thread.