Salted fish

Salt Baked Branzino – HonestlyYUM

Further up along the Atlantic coast from Cape Town is a little Fisherman's village called Paternoster. Here, the fishermen go out in their rickety boats to bring back mullet and harders. They are salted in deep troughs and then whilst still glistening they are hung out to dry. At this point they become known as Bokkoms. Eventually when they have dried out fully they turn a golden colour.

Tuyo is dried salted fish. It is fish that went through a thorough process of drying and salting so you can store it for a longer period of time. It is usually eaten at breakfast with garlic fried rice and is dipped in vinegar infused with minced garlic and crushed siling labuyo {bird’s eye chili}. …

This best-ever salt-baked fish gets lovely flavor from herbs and a drizzle of fruity olive oil. Get the recipe at Food & Wine.

<i>Whole fish is luscious when baked inside a salt crust. The salt encases the fish, as if in a vacuum-sealed pack, allowing it to bake in its own juices. The fish does not end up too salty because the skin protects the flesh from absorbing too much salt.</i>

Baking the fish inside a crust of salt makes the meat so tender and moist and not salty at all.

There are two main methods for desalting a salt-preserved fish—one long and one quicker—to remove the excess salt and prepare it for cooking.

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Broadbill Swordfish !! now that's a nice photo !!

Top Chef Season 6 winner Michael Voltaggio says fish in a salt crust is sexy. His Salt-Crusted Snapper with Eggplant-Raisin Puree also happens to be delicious.

This technique for Whole Fish Baked in Salt Crust has been on my to-try list for ages. I wish I had a good reason for putting it off so long, but we're making up for lost time. We may or may not have enjoyed three fish prepared this way in the past week alone. It is incredibly easy to do, and in my experience, turns out perfectly every time.

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Learn tips and tactics for catching some of the most popular saltwater game fish.

There are few things more impressive than preparing a whole fish, but crust that fish in salt and crack it open at the dinner table - and you've got serious wow factor. Level up your entertaining with this fabulous class. Salt baking creates an insulation that allows the fish to gently steam in its own juices which results in a perfectly flavourful and seasoned fish. #turkishfood #seafoodlover #summerdinnerparty #transportyourkitchen

Cooking a whole salmon in a salt crust is a fantastic way to keep the fish moist, as it effectively steams inside the crust as it cooks. Galton Blackiston suggests making this creative fish centrepiece, which can be cracked open in front of your guests.

Red snapper. Orange Beach. Never went deep sea fishing, but boy are these good!?

Explore Randy Finley (randyfinley.com/thisbirdhasflown.net's 434 photos on Flickr!