1.   Remove the dish from the oven, crack the salt crust and you will find the skin just peels off the fish.

2.   As the salt crust thins, so cracks appear in the surface and the flats begin to break up.

3.   At the table, crack open salt crust with spoon.

4.   Carefully remove salt crust, keeping it in one piece.

5.   Remove the salt crust by tapping with a knife, then peel off the skin.

6.   Remove and discard salt crust.

7.   Sel gris was used to season water for boiling vegetables or pasta, for making salt crusts for baking fish and for preserving salmon and duck.

8.   Steam may cause salt crust to crack slightly during roasting.

9.   Turn steak over and place salt crust on other side.

10.   When the salt is heated, it becomes har, like plaster, and when the food is cooked, the salt crust lifts off in pieces.