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[Nicky]

HS you are correct, the skin keeps too much of the salt flavor from overpowering the flesh.  I think they filet open the bottom side of the fish, pull all the guts out, and stuff with things like lemons, garlic, herbs, lemongrass, and black pepper to season from the inside while it roasts.

Best part on the ones I've seen on TV are when they crack open the salt dome with a hammer!!

[Nicky]

Busy as hell the past couple days so didn't get a chance to post my first "Fish Friday" of Lent update.  Had lunch at Our Lady of Grace Church in Greensburg with my wife, parents, and a couple of my aunts.  Our usual lunch group every Friday during Lent.  Had the Tuna Noodle with a side of cole slaw and a roll.  Not a big lunch because I was eating again on Friday night.....

.....and Friday night brought Mako Shark to my plate!  First time trying it.  Loin filets were pretty thick and meaty.  Nice tight breading that was seasoned and fried golden brown.  Topped with malted vinegar.  Was quite fishy tasting, more so than cod loins I'm used to.  Still pretty good and I was glad to knock out another different food from my tasting list.  I have no idea how to post pics here, but I did post a pic of the plate to my Instagram page (nickyzappone).

This week will bring lunch, as usual, at OLG with my parents and aunts, but haven't decided on dinner just yet. 

[hs]

I definitely recommend Totin's diner to everyone. Had their whale of a fish dinner and it was tremendous. 2 pieces of fried fish that were so big they were hanging off the plate and possibly the best fries I have ever eaten. Walking into the diner feels like you took a step back in time. It's set up like a Diner from the 50's, a lot of Steelers memorabilia on the walls and they play oldies music over the speakers