Saltbaked

Saltbaked, or salt crust baking, is a cooking method in which food is enclosed in a thick crust of salt and cooked in a dry-heat oven. The salt crust creates a tight seal around the food, trapping moisture and flavors and helping to prevent overcooking. The crust is typically made from coarse sea salt or kosher salt, sometimes with binding agents such as egg whites or flour to create a hard, cohesive shell. After baking, the crust is cracked open and removed to reveal the finished item, which is usually rinsed to remove residual salt.

The technique is most commonly used for whole fish or small poultry, but it can also be applied to vegetables or certain cheeses in modern adaptations. For fish, the entire animal is often covered with salt and baked, producing a moist interior with a delicate salt aroma while the skin develops a mild crust. In some recipes, aromatics like herbs are added inside the crust or beneath the food for additional fragrance. There are also variations that place the food on a bed of salt and then cover it with more salt.

Saltbaking has roots in Mediterranean and European culinary traditions, where it served as a practical method to preserve moisture and flavor in modest cooking environments. While the salt crust is not eaten, it can influence the flavor of the food and provides a dramatic presentation. Care is needed to avoid over-salting, and the crust is removed and discarded before serving.