On Tue, 27 Sep 2016 11:03:28 -0700 (PDT), dsi1 >
wrote:

> That was a big hunk alright. I had salt broiled saba last night. It would probably work well with salmon. Slash the skin and liberally sprinkle with salt. Let it sit for 20 minutes and then wipe off the salt. Broil. You want to char/burn the fish on the skin side.

I dried both sides well, then seasoned them, and cooked it skin side
down in my pan to crisp. I don't burn the skin on purpose, because
it's crispy good eats when done correctly. I learned my lesson last
night not to serve it skin side down, because the skin wasn't as
crispy as it should have been.... but it was delicious anyway.

--
I love cooking with wine.
Sometimes I even put it in the food.