1 whole fish, approximately 4 lb (1.8 kg) — see notes
1 Salt, to taste
1 Stuffing, as prepared separately
5 diagonal strips of fat salt pork per side, cut narrow (approximately 1/4 inch / 6 mm wide)
1 Small pieces of fat salt pork, to scatter around fish
1 Salt and pepper, to taste
1 Melted butter, for brushing
1 All-purpose flour, for dredging
Instructions
1. Heat the oven to 425°F (220°C).
2. Clean the fish thoroughly, removing scales and viscera. Rinse under cold running water and pat dry.
3. Sprinkle the cavity and exterior of the fish with salt. Fill the cavity with stuffing and sew or lace closed with kitchen twine.
4. Using a sharp knife, cut five diagonal gashes on each side of the backbone, spacing them so that the gashes on one side fall between — not opposite — the gashes on the other side. Insert a narrow strip of fat salt pork into each gash.
5. Bend the fish into an S-shape and hold it in position by threading metal or wooden skewers through the body at intervals, then securing the skewers firmly with small lengths of kitchen twine.
6. Grease a fish-sheet (a flat, perforated metal sheet) or a wire rack and set it inside a roasting pan (dripping-pan). Lay the shaped fish on the sheet.
7. Sprinkle the fish with salt and pepper, brush the surface thoroughly with melted butter, and dust evenly with flour.
8. Scatter the small pieces of fat salt pork around the fish in the pan.
9. Place the pan in the oven. As soon as the salt pork begins to render — typically within the first 10 minutes, when you can see fat collecting in the pan — begin basting the fish with the accumulated drippings. Continue basting every 10 minutes for the remainder of the cooking time.
10. Roast for 55 to 65 minutes total (for a 4 lb / 1.8 kg fish), until the flesh flakes easily when tested with a fork at the thickest point, the skin is well browned and crisp, and an instant-read thermometer inserted into the thickest part of the flesh reads 145°F (63°C). Remove skewers and twine before serving.
11. Serve with Drawn Butter Sauce, Egg Sauce, or Hollandaise Sauce.
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