"When we're talking about salt-baking a fish, size is actually the most important factor. You are looking for a fish that will easily fit onto a sheet pan with plenty of extra room to make the crust. That means something in the 1 to 3 pound range, depending on how many mouths you are looking to feed."
"The reason that size is so important with this method is that salt baking requires a good seal around all sides of the fish. The salt is typically moistened with either water or egg whites so that it can form a good shell. This seals in the moisture, effectively steaming the fish along with any aromatic ingredients, like herbs and lemon, which are included in there with it."
Salt-baking a whole fish creates a moist, tender, and visually impressive centerpiece by sealing the fish inside a moistened salt crust. Proper execution depends primarily on choosing a fish that fits easily on a sheet pan with room for the crust, typically 1 to 3 pounds. The salt is moistened with water or egg whites to form a hard shell that traps steam and infuses aromatics like herbs and lemon. If the fish is too large to seal, moisture will escape and the result will lack the signature juiciness. Many round fish species work well; consult a fishmonger for selection and prep tips.
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