Recipe
TRESAL coarse salt

Ingredients:
A 3 or 4 kg Boga fish
4 kg Tresal coarse salt
Garlic to taste
Herbs to taste

Rinse the fish. Do not butterfly the fish or remove its scales. Place it on a bed of coarse salt in a roasting tray surrounded by garlic and herbs. Cover with the rest of the coarse salt and sprinkle some water on it so that it may crust. Bake at approximately 220° C until the crust hardens and turns slightly brown (approximately 40 minutes). Tap the top salt crust and discard. Serve with lemon wedges and boiled potatoes.