- 1 fogas, 3 to 4 pounds
- 6 ounces smoked bacon strips
Scale and gut the fish. Wash fish.
Make incisions in both sides of the fish and lard it with smoked bacon strips. Make 4 or 5 incisions across the back of fish to allow for stretching during baking. Salt the inside and outside.
Place the fish in a casserole with three quarters of the butter. Bake in a