On 26 May 2013 10:51:47 GMT, notbob > wrote:

> On 2013-05-26, pltrgyst > wrote:
> > On 5/25/13 9:11 PM, z z wrote:
> >
> >> Anyone done this cooking method? Was the meat salty afterwards?
> >
> > Frequently, with whole fish, usually snapper.
>
> > No.
>
> So little salt flavor, in fact, seems like a waste of salt.
>
> What I want to know is how to make salt crusted seafood that heavily
> salt flavored. I've had it twice, once in a Chinese resto, salted
> shrimp, and once in a card casino's price fix resto, salted sand
> dabs. Both were very heavily salt covered and quite tasty. I could
> kick myself for not getting a recipe, as there's nothing like that,
> here.
>
I agree, it's very tasty - one of my favorite Chinese restaurant
dishes. It's called "salt and pepper" and there are many variations -
salt and pepper shrimp, salt and pepper pork, salt and pepper squid,
salt and pepper spare ribs etc. Google has lots of "salt and pepper
fish" recipes for you to look at.

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Food is an important part of a balanced diet.