Whole Striped Bass
So easy it barely qualifies as a kitchen project, make whole fish in a salt crust and enjoy the fantastic ta-da moment with your guests. Put herbs and lemon in the cavity of a whole fish, and pack in a wet sand like mixture of kosher salt, egg whites and water. Bake in the oven for a half hour or so (depending on the size of your fish), and then cut off the top of the salt pack. Inside, the fish’s skin has protected the fish from the salt, so once the skin and meat is removed, the fish is slightly briny, like the ocean, and tender from the bones and collagen.
