Capt Fritz’s post got me motivated to thaw out some packs of bsb!!!
Not sure if I posted this in the past (search didn’t turn it up but I wasn’t digging too hard). Anyhow, here is another way to cook the whole fish.
-Course salt (I’ve got packs of it in Algeciras that are unbeatable) mixed with 1 egg white and some vino.
-remove internals, gills, eyes and stuff cavity with onions, garlic & seasonings and some vino.
-have always removed scales, not sure of outcome if left on.
-lay fish on bed of salt mixture then cover fish, chill remaining vino.
-once done it is really good, love it all ways so this is just another option. Have done B-liners and ARS this way also.
Mr Malcolm is the local expert on this method, takes a lot to impress him so it must make the grade.
What’s the purpose for this? Meat doesn’t soak up too much salt? Not being a wise arse, just never saw this method used for a fish other than for storage.
Yeah, you don’t eat the crust so the saltiness is minimal. The salt kind of bakes into a shell and is easy to remove. You can do this with pork, chicken, shrimp and beef as well.
