In article <2013082012591310707-xxx@yyyzzz>, gtr > wrote:
>
>In the case of the whole fish, as thick as it was, I figured I'd need
>to bake it or poach it, instead of broiling it in order to ensure it
>was done all the way through. So the whole process was something I
>didn't know and hadn't researched.
>
>Any guidance regarding approaches to whole-fish are appreciated. We
>have no worries about actually EATing a whole fish...

Salt crust. It's da bomb. I googled whole fish salt crust and came
up with several very good looking recipes. I've used the Alton Brown
instructions, but any reputable source (Bon Appetit, for example)
should do the trick.

Cindy Hamilton
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