rede2learn
Assistant Cook
- Joined
- Sep 26, 2006
- Messages
- 24
I've always wanted to cook a whole fish in a dome of salt as I've seen on tv. Well one of the rockfish (striped bass) that we caught today ended up around 32 inches. We gutted it, and took the head off for ease of storage and scalled it. I've been reading recipes on other sites and they all call for fish that seem to be smaller than the one I have. This fish probably weighs 5-7 pounds.
Will it still be possible to cook it in this salt crusted method or is the fish too big?
Also, any pointers for seasoning would be great,
Thanks!
Will it still be possible to cook it in this salt crusted method or is the fish too big?
Also, any pointers for seasoning would be great,
Thanks!