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Tog - Baked in Salt

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  • #16
    I've seen this done with egg whites mixed with the salt to form a paste. it forms a crust that you have to break through to get the fish out.

    Fish is really moist when cooked this way.
    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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