Salt Crusted Striped Bass

Tender And Infused With Aromatic Flavors

Perfectly Sealed in a Savory Crust

Salt-crusted striped bass is a seafood dish that involves encasing the fish in a thick layer of salt before baking it. The salt crust helps to lock in moisture, infuse flavor, and keep the fish very tender. Here’s a basic recipe to get you started:

What you Need

• 1 whole striped bass
• 4-5 lbs of coarse sea salt
• 4 egg whites

How to Prepare

1. Preheat your oven to 400°F (200°C).
2. Clean and scale the striped bass thoroughly. Pat it dry with paper towels. Opt for a fresh whole striped bass, ensuring it’s cleaned and scaled properly. The quality of the fish is crucial.
3. In a large mixing bowl, combine the coarse sea salt and egg whites. Mix them until they form a thick paste-like consistency. Avoid using fine table salt as it can make the crust too dense and salty.
4. Lay a bed of the salt mixture on a baking sheet or roasting pan. Add some herbs and aromatics to the salt bed, creating a base for the fish.
5. Stuff the cavity of the fish with more herbs, lemon slices, and aromatics for extra flavor.
6. Place the striped bass on top of the salt bed. Use the salt mixture to completely cover the fish, making sure it’s sealed entirely.
7. Bake the salt-crusted fish in the preheated oven for about 25-30 minutes, depending on the size of the fish. The salt crust will harden and turn golden brown.
8. Remove the fish from the oven and let it rest for a few minutes. To serve, crack the salt crust using a knife or spoon, carefully remove it, and fillet the fish.

Remember, the salt crust is mainly for insulation and flavor, so the fish won’t taste salty. It should be perfectly seasoned and incredibly moist.

Pair this dish with some fresh vegetables or a light salad to complement the delicate flavors of the bass. Watch the video below-Enjoy!