Miso marination is one of Japan’s oldest culinary secrets — a simple mix of miso paste, honey, rice vinegar, and soy sauce that does more than season seafood; it transforms it. The fermentation gently cures the fish, drawing out moisture while infusing deep umami that caramelizes into a golden crust when cooked. Paired with Seatopia’s certified-clean Barramundi, this ancient method becomes a modern ritual — proof that when purity meets patience, flavor reaches its fullest potential.

How to Salt-Bake Whole Rainbow Trout

Start by cleaning and drying the whole rainbow trout, then stuff the cavity with herbs and lemon slices for added flavor. Create a thick layer of salt on a baking tray, place the fish on top, and cover it completely with more salt. Bake in a preheated oven until the salt crust hardens and the fish is cooked through.

Extracting the Fillets

Once the salt-baked rainbow trout is cooked, carefully crack open the salt crust and remove the fish. Gently peel away the skin and carefully extract the fillets, being sure to remove any bones. The flesh should be tender and moist, perfect for serving as a main dish.

Final Thoughts

Salt-baking whole rainbow trout is a simple yet elegant way to prepare this delicious fish. The presentation is stunning, and the flavor is unmatched. With a little finesse, you can extract the fillets with ease and impress your guests with a dish that is both beautiful and delicious.