Cooking fish inside a hard shell made of salt is an ancient cooking technique that has been practiced in southern Spain for centuries and that creates a perfectly cooked, flavoursome and super healthy fish.
Originally done with clay instead of with salt, cooking salt baked sea bass (or any other fish) using a hard shell made of salt is an ancient cooking technique from around the Mediterranean which dates back many centuries. In the southern Spanish region of Murcia, fishermen have been practicing it for hundreds of years aboard their fishing boats.
There are actually plenty of reasons why this way to cook salt baked sea bass has been used for such long time and it is still practiced:
Perfect point of saltiness
Despite what you might think, covering the fish with salt does not make it salty. All the contrary, because the salt does not actually penetrate the fish, this will come out with the perfect point of saltiness.
Moist and juicy
Because the hard shell prevents any moisture to escape whilst cooking, this way of cooking fish preserves all the juices inside the salt baked sea bass, keeping it very moist and juicy.
Because the fish cooks itself in its own juices whilst inside the shell, it does not require the addition of fat. The result is a super-healthy fish meal which is fat-free, very low in calories and very high in nutrients.
Amazing flavour and aroma
Nothing escapes the shell. That is why you will be able to enjoy the full flavour and aroma once you take the salt baked sea bass out of the salt-made shell.