Slit the fish from the vent to the head, and remove the innards and gills. [The head may also be removed. It was sometimes stuffed and cooked separately. The fish can also be cut into round steaks before poaching.]
Place in a shallow pan, add the salt, cover with water, cover, poach gently for some 15–20 minutes until tender.
Drain the fish, and serve hot with either garlic sauc