A local fish baked in a thick crust of Lake Assal salt.
Why try it?
Rahmad Daye showcases the utilization of Lake Assal's abundant salt in a way few other dishes do. It brings together the aquatic bounty of the region with its greatest mineral asset, salt.
How it tastes
The salt crust locks in the fish's moisture, resulting in perfectly flaky and tender flesh. Aromas of the ocean are emphasized, while the salt provides an intense flavor contrasted with the subtle fish taste.
Origin & History — first documented: 1890
This dish has been part of the culinary landscape since the late 19th century when fishing communities by Lake Assal began utilizing the local deposits for preserving and cooking fish.
Recipe
Ingredients
🐟600 g whole fish
🧂1 kg coarse salt
🍋100 g lemon slices
🌿10 g dill
🫒20 ml olive oil
Method
1Preheat oven to 200°C and prepare fish by stuffing with lemon slices and dill.
2Spread a layer of salt on a baking sheet, place fish on top and cover completely with remaining salt.
3Bake for 30 minutes until salt crust is hard. Break open crust, drizzle with olive oil, and serve.
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