How To Make Salt-Baked Sheepshead - Best Recipe | Charleston Magazine

Ingredients

• 1 (3-lb.) whole sheepshead or croaker, gutted, with scales, head, and tail left on
• 5 ½ cups kosher salt (about 3 lbs., or 1 box)
• 10 sprigs thyme; 5 left whole and 5 plucked of their leaves
• 10 sprigs tarragon; 5 left whole and 5 plucked of their leaves
• 4 sprigs rosemary; 2 left whole and 2 plucked of their leaves
• 6 dried bay leaves; 3 left whole and 3 shredded
• 1/2 lemon, sliced into thin disks
• 7 large egg whites
• 1 tsp. crushed red pepper flakes or pink peppercorns