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I was watching the food network last night and on Good Eats they were cooking a striper incrusted in salt. This looked real interesting and I was wondering if anybody has tried it. The host took a 6lb striper and incased it in about 6lbs of slat that was mixed with 3-4 egg whites and a little bit of water. Than he place about 1/2 an inch of the mixture on the baking dish, placed the fish on it with stuff in the body cavity and used the rest of the salt packed around the fish and than baked it at 450 degrees.
Majja
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I saw that one too. I wonder what it tastes like?
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blah, sounds like to much salt for me[shocked]
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It is probably a variation of a Norwegian dish called Lutafisk (sp). With Lutafisk, they soak Cod in a salt/lye mixture, then bake. Sounds very similar to me, without the lye.
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[cool][#0000ff]You can get the same effect baking the fish in mud...or silly putty...or aluminum foil. It traps the moisture inside and steams the fish.[/#0000ff]
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[#0000ff]Salt on the outside does not penetrate the skin or flavor the fish much. It will be saltier if you pack the body cavity with it.[/#0000ff]
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[#0000ff]Another "interesting" idea but not any better than any other recipe.[/#0000ff]
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[black][size 3]Encasing the fish in salt is a common method of baking striper. The salt doesn't season the fish, and only acts as a environment to hold an even heat on the fish. The method originally came from somewhere in the caribbean islands, and is very popular in the Northeast. (the Montauk area)[/size][/black]
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[size 3]I suppose that this method of baking would work on any large fish. You wouldn't think so, but it retains the moisture inside the salt package. [/size]
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Uea that is what the said TD. I was just wondering if anyone had tried it. When they brought it out of the oven you had to break the salt with a hammer. The did not pack the body cavity with salt though.
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I do that all the time. You can stuff the fish with just about anything tasty. I like white onion garlic salt and pepper. Dont scale the fish just cover the outside with salt and put in on the grill or you can smoke the fish. The Salt keeps the fish from sticking to the grill. When its done the fish should look nice and brown. Then just peel of the skine and enjoy. I fine it is really easy, not much cleaning just gut the fish, stuff the fish, cook the fish and eat the fish. The bigger the fish the longer you would have to grill it. Just remember you have to peel the skin off as soon as it come off the grill or the skin might stick to the meat.
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I have used this method on many occassions to cook whole fish. As stated above the salt does not penetrate the scales and skin to make the fish taste salty. leaving the scales on is a key in this.
I have done stripers, walleye, white bass, crappie and 6-8 perch at a time. I use salt from the salt flats. A couple of shovels full will cook a lot of fish.
I use a ceramic or stone pan or a thick plank, never metal to cook on with salt.
I stuff the fish with any variety if things from sprigs of herbs like Lemon Thyme, Thyme, Sage, Rosemary, Dill, Mint or Cilantro. I may also use a sausage or crayfish stuffing made with crayfish tails, bread crumbs seasonings and butter, or put thin sliced lemons with with some onions and peppers.
My favorite time to cook like this is when We are camping. I can gut, stuff and salt the fish then relax while it bakes next to the fire along with a couple of potatoes and some corn on the cob. I use a thick maple board for camp salt cooking. When we are done picking the carcass clean I just scrape the whole thing into the garbage and burn the board.
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