Baked Fish in Salt Crust

An unusual but very tasty way to cook fish. I would compare this method of baking fish, perhaps, with clay. During the baking process, the salt shell turns into stone, making the fish completely baked and aromatic, retaining all the beneficial substances. There is no need to be afraid that the fish will turn out too salty — it will take exactly as much salt as needed. The recipe is also good because absolutely any fish is suitable for baking — whatever is available. Try it and you will love this recipe!
cook time: 1h 5 min
Liam Carson
Baked Fish in Salt Crust

Nutrition Facts (per serving)

74
Calories
5g
Fat
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt 1 kg
Water 2 tbsp
Parsley 10 g
Chicken eggs (protein) 1 pc
Lemons 0.3 pc
Mackerel 700 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
Required ingredients. The main thing in this recipe, of course, is high-quality fresh fish with intact skin. Absolutely any fish is suitable for baking this recipe; today I’m baking mackerel

Step 2

Step 2
Wash the fish well, gut it, remove the black film on the belly

Step 3

Step 3
Pour a little lemon juice over the fish; this is not necessary in this recipe, but it is advisable.

Step 4

Step 4
Sprinkle with a mixture of peppers and rub the fish well on all sides.

Step 5

Step 5
Place cloves of garlic in the belly

Step 6

Step 6
Parsley sprigs

Step 7

Step 7
Mix salt with protein, add a couple of tablespoons. l. water

Step 8

Step 8
Mix well, it should come out slightly moist

Step 9

Step 9
Place baking paper on a baking sheet and spread a thin layer of salt evenly. In this case, we need paper so that the baking sheet remains clean and it will be more convenient to serve the fish.

Step 10

Step 10
Place mackerel on top

Step 11

Step 11
We evenly distribute the remaining salt so that it completely covers our fish; the head and tail can be left without a salt shell. Donʼt worry that the fish will be too salty — it will take exactly the right amount of salt

Step 12

Step 12
Place large pieces of lemon, from which the juice has been squeezed, around the salt shell — during baking it will become an excellent natural flavor for the fish

Step 13

Step 13
Bake for 50-60 minutes at 160 degrees

Step 14

Step 14
During this time, the fish will be completely baked and the salt will turn into stone.

Step 15

Step 15
Carefully break the salt shell with a hammer or hatchet

Step 16

Step 16
We remove the remaining salt and try it; it’s not scary if the skin remains on the salt shell. I assure you, itʼs delicious!

Additional rubrics

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