For those wondering, the salt isn't *just* a party trick.
Our testing revealed water works just as well for moistening the salt as the egg whites often used in other recipes, saving effort and money.Setting up the fish with a leave-in probe thermometer through the salt crust guarantees you'll know when the fish is done.
The second benefit is arguably even better. If you've ever cooked a whole fish before with its cavity packed with fresh herbs and other aromatics, you may have noticed that while the belly flaps immediately surrounding the aromatics absorb some of that flavor, the fillets on the dorsal side don't benefit as much.
This graph shows the internal temperature of a plain whole-roast fish compared to a salt-baked fish . The black dots indicate when I removed each from the oven. When I was first taught how to cook a fish in a salt crust by the chef Dave Pasternack many years ago, he used egg whites to lightly moisten the salt, giving it a consistency similar to slightly damp sand. The goal is to get it just wet enough to pack around the fish without becoming a gloppy sludge.
The conclusion? Skip the egg whites, since they cost more money than tap water and make no obvious difference in how the fish cooks.Ensuring the skin stays on the fish during its excavation also ensures loose bit of salt don't fall on the edible flesh below as you dig the fish out.
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