How (and why) to roast a whole fish in a salt crust, resulting in a fish that's juicer than its plain whole-roasted counterpart.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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.
As you can see, the salt-baked fish took longer to come up to temperature, but not too much more slowly, trailing the naked fish by about 5 minutes—not a difference that would make me opt for one over the other, even if in a rush. After roasting there was an obvious visual difference. The egg white batch had browned . The water batch, meanwhile, had retained its snow-white appearance. But that's just looks. Both salt crusts had hardened into similarly hard shells that had to be cut open and lifted away in chunks, and both fish cooked beautifully and indistinguishably from one other.
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