Serves: 2
1 Striped Bass, whole, eviscerated (2 lbs.)
3 lbs. Kosher Salt, course
7 Egg Whites

Filling:
1 Lemon, sliced into rounds
½ Fennel Bulb, sliced
1 Garlic cloves, sliced
2 Bay Leaves
½ tsp. Peppercorns
3 sprigs Italian Parsley, Savory or Tarragon

Procedure:
1. Preheat oven to 425°F (218°C)
2. In a large bowl mix the salt and egg whites thoroughly until the consistency of wet sand is reached.
3. Using kitchen shears cut the fins off. Cutting the tail off is optional.
4. Stuff the cavity of the fish with your choice of aromatics / herbs or spices
5. On a sheet pan lined with parchment paper spread enough salt to cover the bottom of the fish at ¼” thick.
6. Lay the fish on the salt bed then begin covering the entire fish with the salt mixture.
7. Once the fish is completely entombed in the salt, place into preheated oven and bake for 40 minutes or the internal temperature reaches 130 - 135°F (54°C - 57°C)
8. For serving, use a knife to cut a hole into salt tomb. Cut the hole the same size as the fish and lift the lid off in one piece. It is fine if it doesn’t come off in one piece.
9. Using a serving fork, gently remove the skin and then peel the flesh from the bones. Be mindful of the bones when serving / eating. The bones are large and can be easily spotted. Then cut the backbone near the head and gently remove it. Remove the flesh from the second fillet.

Notes:
• 2 eggs per cup of salt yields a runny consistency. 1 ½ eggs per cup of salt makes salt a bit drier and packs better
• Use your favorite herbs and spices to stuff fish
• Must use whole fish
• Recipe works well with Red Snapper, Trout, Branzino & Grouper

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