Live from Amelia Island, Florida. An ancient and three-ingredient recipe for whole fish that is the most succulent way to prepare it.
Coarse kosher salt/Coarse sea salt
6 Large (Jumbo Size)
5 Pound, gutted, with scales on or off, head and tail on
Preheat oven to 400 degrees. In a very large bowl, mix together salt and egg whites until well-blended. It should have the texture of damp snow. On a large baking pan with sides, put about a 1/2" layer of the salt mixture. Place fish on top. Then, with your hands, pack the fish in the remaining salt mixture (leave the head and tail exposed), pressing down lightly and making sure there are no gaps. Bake snapper one hour. Rap coating with a heavy object and remove the salt cast. Slice fish along top and edge to peel skin off. Remove meat with a spatula and place on serving dish.
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Fresh off the river, Robin prepares red snapper in the video using the most ancient and traditional way of cooking it. Some things in life need to be enjoyed in their simplest form. Fish baked in a salt crust is a perfect example of this. It’s stupidly simple but absolutely brilliant. The salt encloses the fish completely, flavoring the fish and sealing in the moisture, making the flesh succulent. In Italy’s coastal areas, fresh whole fish is often baked in a salt crust. It is usually baked with little to no aromatics inside the fish and covered with a salt crust, which is then broken open revealing the plump flesh. The fish is taken apart and served with a simple drizzle of fragrant extra virgin olive oil and wedge of lemon, both simply showcase the essence of the fish. Once you have fish this way you’ll understand why unadorned fish is a revelation. Served in typical family style, this fish is dazzling