We all think of salt as a simple seasoning. In times gone by, salt was an important item of trade. It was transported across the Mediterranean Sea by boat, along roads built specifically for its movement, and by camel across the Sahara. This simple ingredient has caused wars and has even been used to create revenue from taxes. I used cheap salt to make my salt baked fish.
Head straight on to the recipe for Salt Baked Fish ♥
My blogging friend Tammy asked me to write about pin boning fish. To make sure no-one is confused, for this recipe for salt baked fish you do not need to bone the fish. But when serving fillets it is extremely important that you get all the fine bones out. There is an expectation when eating fillets that there will be no bones. At home I am not fussed if I find one. But it can be a scary thing to have a bone stuck in your throat. This has happened to Dave when we were eating at home. I actually had to shove my tweezers down his throat to dislodge the bone. Not a pretty experience for anyone. So, onto pin boning. I have a special set of tweezers which have been designed for this task.
Today’s inspiration ♥ Recipe For Salt Baked Fish ♥ can be found on Lavender and Lime Share on X
Once the fillets are off the fish I set aside a glass of water. Place the fillets flesh side up on a flat surface. Rub your finger gently up and down to feel for bones. Using your tweezers, grab hold of the exposed bone and pull gently away from the fish, in line with the way the bone is lying. Dip the tweezers into the water to get rid of the bone. Keep repeating this process until the fish is free of bones when you run your fingers over the flesh. You need to be patient and use a fair bit of pressure to make sure you feel the bones. When serving fish whole, i.e. with the head on, there is an expectation there will be bones. In some fancy restaurants the fish is brought to the table whole and then removed from the bone for you.
Click on the links for conversions and notes.
Salt Baked Fish
Ingredients
- 1 kg cheap fine salt
- 100 mls water
- 700 g whole fish, guts, gills and fins removed, scales left on
Method
- Preheat the oven to 250° Celsius
- Place the salt and water into a bowl and mix to combine
- Put half of the salt onto a baking tray
- Place the fish onto the salt
- Cover the fish with the rest of the salt, making sure you make it thicker on the tail end
- Bake for 20 minutes
- Remove the salt and skin and serve
Inspiration published on Lavender and Lime February 27:
- 2015 – Vietnamese Picnic Rolls
- 2014 – Chocolate Buns
- 2013 – Weltevrede Wine Estate
- 2012 – Liam Tomlin Food At Leopard’s Leap
What a great recipe! Must admit I have never ever tried this. You make it look so easy.
It really was that easy 🙂
That’s a clever idea using the glass of water to catch the tiny bones! 😀
It works a lot better than paper towel 🙂
Really nice job! This is a dish I’ve only ever seen on cooking shows. I love that you made it yourself.
It is such a nice way to cook fish 🙂
That’s awesome Tandy! Thank you so much. This is always a routine problem in my kitchen.
My pleasure!
I have never done this before! You make it seem so simple I will have to try it to see what the fuss is about. Lucky for Dave you extracted the fish bone from his mouth, I had to do the same with our cat many years ago and have been careful about bones ever since 8)
I could not imagine trying to get a cat to keep its mouth open!
OMG, I have always wanted to do this! I saw it on an episode of Good Eats and it is on my bucket list!! – http://www.domesticgeekgirl.com
Hope you try it soon!
Wow! this looks fantastic Tandy, I’ve always wanted to do this. Will bookmark this recipe and instruction for our summer in Oregon. Great post.
Thanks Cheri 🙂
Hi Tandy
I do like fish but I can’t stand the bones. Too scary! I always think of the Queen mum having to go to hospital to have one taken out of her throat. Eek!
Never heard that story before. That must have been quite a scandal!
I have never had or heard of salted baked fish. This looks like a great recipe, Tandy.
Will you try it Anu 🙂
I would not have the patience, I chew properly. but yah better to prevent then suffer. That way of cooking a fish has been on my bucket list forever. have you ever read the book Salt! I am sure you would love it.
I have never even heard of the book! Will have to look for it 🙂