According to historical records, fish was preserved thousands of years ago by the Chinese and Egyptians using coarse salt.
On their lengthy voyages to southern Europe, trading ships would fry salt crust fish because they needed supplies to endure.
The fish cooked in this manner undoubtedly discovered its way into the cuisines of the areas they visited, including Greece, Portugal, and Southern Italy, where the earliest recipes for the technique can be discovered. Salt baked fish tastes fantastic.
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