There are two main methods for desalting a salt-preserved fish—one long and one quicker—to remove the excess salt and prepare it for cooking.

My husband is not a fan of fish. I’m still baffled by his distaste to this day – I mean, if there was a single food group I couldn’t bear giving up, it would hands down be seafood. So I knew I was onto something good when I recently tried converting him (for the umpteenth […]

A salt baked fish is an easy recipe for entertaining. It can be made with almost any combination of aromatic herbs and citrus, and the fish cooks perfectly every time in about 30 minutes.

This best-ever salt-baked fish gets lovely flavor from herbs and a drizzle of fruity olive oil. Get the recipe at Food & Wine.

Serves 2 2 6-8 oz. mackerel fillets Daikon radish, finely grated, about 3-4 T Sea salt Soy sauce 2 lemon wedges Pre heat oven to 400º. Pat the fillets dry with a paper towel. Sprinkle sea salt over both sides of the fillets and let cure for around 20 minutes. Grate daikon

Whole fish is luscious when baked inside a salt crust. The salt encases the fish, as if in a vacuum-sealed pack, allowing it to bake in its own juices. The fish does not end up too salty because the skin protects the flesh from absorbing too much salt.

Salt Baked Branzino is the perfect dish to impress your guests but does not require a ton of time or technique to accomplish!

It's easy enough for anytime cooking, but fancy enough to be the table showstopper. READ MORE...

Tuyo - [Genus Sardinella] Many small and tiny fish are salted and dried in the Philippines and are generally… by lovee

Further up along the Atlantic coast from Cape Town is a little Fisherman's village called Paternoster. Here, the fishermen go out in their rickety boats to bring back mullet and harders. They are salted in deep troughs and then whilst still glistening they are hung out to dry. At this point they become known as Bokkoms. Eventually when they have dried out fully they turn a golden colour.