With a whole Patagonia King Salmon, any otherworldly culinary experience is within your reach. From tried-and-tested classics to bold, experimental dishes – raw, roasted, steamed or grilled, its superior quality is a treat to work with and a joy to experience. It’s the pinnacle of salmon, available either dressed head on or headed & gutted.
Cooking the whole fish encased in salt will draw rich, vibrant flavors deep into its flesh. Beat plenty of egg white until stiff and add 2 kg of salt, rosemary and thyme. Roll out aluminum foil on a baking tray; enough to wrap the fish. Spread the mixture over the foil, place the fish on top and wrap it – making sure the layer of salt covers the whole fish. Cook for an hour in the oven at 220 °C. Break and discard the salt, remove the skin, slice, serve and savor!