Pescado A La Sal Salt Crusted Fish

Pescado a la Sal, or Salt-Crusted Fish, is a culinary preparation in which a whole fish is encased in a crust of salt and then baked. The salt crust serves multiple purposes: it helps retain moisture, enhances flavor, and forms a protective barrier that locks in juices while sealing out exterior flavors. The result is a tender, succulent, and well-seasoned fish that is both healthy and impressive.

To prepare Pescado a la Sal, follow these steps:

1. Select a fresh whole fish, such as sea bass, red snapper, or branzino, about 1.5 to 2 kg (3.3 to 4.4 lbs). Make sure it is clean, scaled, and gutted.

2. Prepare the salt crust by combining 2.5 kg (5.5 lbs) of fine sea salt and 4 to 5 egg whites. Mix them until you achieve a paste-like consistency that can be spread easily.

3. Line a baking sheet with parchment paper and place the fish on top.

4. Cover the entire fish (top, bottom, and sides) with the salt paste, ensuring that it is completely sealed and that there are no gaps or holes for moisture to escape. You can create a smooth layer or create a texture with peaks and valleys—this won't affect the flavor; it's just for presentation.

5. Bake the fish at 180°C (350°F) for about 35 to 45 minutes, depending on the size and thickness of the fish.

6. Once done, remove the fish from the oven and allow it to rest for about 5 minutes.

7. Crack open the salt crust using a mallet or the back of a knife. Gently remove the salt crust and discard. Be delicate when removing the upper layer of skin and scales so they don't adhere to the fish.

8. Using a spatula, transfer the entire fish to a serving dish or directly onto individual plates. Fillet the fish at the table or inside the kitchen, making it simple to remove bones and serve the meat.

9. Serve with lemon wedges, vegetables, and a sauce of your choosing. Enjoy the succulent and well-seasoned fish that Pescado a la Sal guarantees.