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Published on Jun 18, 2010
Mike Monahan of Monahan's Seafood Market in Ann Arbor, Michigan, roasts a 3--4 lb. whole bluefish in a mountain of kosher salt. 500 degree preheated oven for about 20 minutes. He also demonstrates how to unentomb the fish from the salt and fillet it off the bone to serve. It's a great, light, late-night supper with a green salad, some bread, a Salpicon Relish and ample quantities of wine.