I've done the same thing a couple times with whole 10lb striped bass in the salt dome (as the recipe called it). It takes a load of salt to cover a 30" fish, but it's pretty good. You can get every piece of meat off the fish by just lifting it from the bones. Make sure to leave a small hole for the temp probe before it bakes into a concrete-like shell. A small hammer is definitely needed to crack it open once done.
post #21 of 25
4/7/07 at 3:53pm