Striped Bass in Salt Dome

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ONE WORD YUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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The fish turned out great. I used two smaller bass that equaled about 2.5lbs so I had to modify my cook time but that was no big deal. The only problem that I had was filleting the fish. Not as easy as the recipe makes it sound. I am sure it was my lack of experience in this department because there was a lot of "picking" once the fish was filleted and served. I will definitely make this again.

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We tried this recipe with 4 lb. Red Snapper, and it turned out delicious!

The fish was moist, tender and easy to eat. The skin peeled right off, and the bones came out easily!
(Before and after we cooked it my eight year old twin brothers were determining if they would eat the eyeball.......Yuck!. In the end they decided not to.....whew!

I am 10 years old and could make this by myself!

Alton Brown strikes again! :

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I bought a 2.25 lb Hogfish without really thinking about prep method. Then I went back to Alton Brown season one, and said, "I can do that". So I did, I followed the recipe very closely, (it took about 2.75 lbs of salt and 2 egg whites. Since I was cooking a smaller fish I took it out after 25 min and it was perfect.

Cracking the salt dome was great.

A little salt, pepper, and lemon juice and it was delicious.

Now my million dollar question is... why does this recipe need to be done in a salt dome? couldn't a simliar effect be accomplished more cheaply in an aluminum foil pouch? Sure it might need it be flipped, and it would affect the cooking time, but why not?

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and maybe that was a bad choice of fish. I was cooking for two, so I was shooting for a fish of 4lbs. or less, and flounder was my only choice at the market (they had snapper and grouper, but both were only available in large fish. It was easy enough to make the salt dome, but I was guessing as to how long to cook. My parchment paper is only oven proof to 400 degrees (read that on the box after I had created said dome on the parchment paper, so I lowered the temp to 400, and then guesstimated for time, as my fish was about 2.5lbs. It took about 30 minutes to reach just over 130 degrees. I let it sit for about 5 minutes, but my husband still complained that some of the fish was mushy and not flaky. It was also pretty bony when I began removing the flesh from the "bottom" layer. I think I'm better off with a fish that finishes with a crisp exterior. :-

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Who would have ever thought that fish could be so good covered with a hard salt crust. It was marvelous. I used Yellow Tail which is very easy to obtain here in Florida, instead of Bass.

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I tried this for the first time last week, doing it again tonight.

It's far simpler than it may sound, and the amazingly tender texture you end up with is so worth the effort.

I will say that getting the pan-side-half of the fish is a little more difficult than simply "lifting the fish out", but it's a small price to pay for the quality of the cooking method.

Literally some of the best fish I've ever tasted!

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You should try! If you are one of asian who miss a good fish, or if you are one who does not like any fish. This does give you fish flavor but does not have fishsy smell. But, you need to choose GOOD fish and freash fish as Alton told.

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this recipe was great! not only fairly easy but tasted wonderful.
two helpful hints: use as many herbs and citrus as the fish will hold & DO NOT use two small fish- side by side- instead of one. the center of the dome will not cook and harden properly. if you want to make smaller portions, prepare a salt dome for each fish seperatly, and place on the lowest and third rack on the oven- the highest rack will burn the salt.

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We could not find any nice bass... so we used Red Snapper.. it was great!