Passe is as passe does, there are no real food fads if you cook what you like. I happen to like making salt crusted fish, or even doing a classic begger’s chicken with clay [but then again not many people have access to food grade clay nowdays]
And some people may not want to get scales sprinkled [or tossed] all over the kitchen<shrug> though I have been known to have a stringer of fish living in my tub overnight until I can process them. People are all different =)
I had no idea that Bobby Flay doing a salt crusted fish on a show within the last year was such a heinous offense.
Yeah…I forgot just how cutting edge Bobby Flay was.
Both valid points and a better explanation than my original one.
Oh and to remove the skin from cooked salmon you don’t even need to salt crust it. I just bake a side skin down and when it’s done slide a knife along the bottom to remove the flesh from the skin. The only problem is that I lose a good bit of the dark flesh next to the skin where all of the oils are. My kids think this is a benefit as the dark flesh is really much stronger than the pink. I suppose this wouldn’t really work with a whole fish though.
Don’t get me wrong, I like salt crusting fish, I think it’s a good technique.