In the excitement of our first dinner party in Copenhagen we ambitiously decided to prepare an Italian style salt encrusted fish dish. With wonderful whole Norwegian Red fish, bought at our local fish monger, we set home with the intention of stuffing it with parsley, lemon and black pepper. Unfortunately we failed to realize our considerable lack of knowledge and experience cleaning fish. Thank god for you-tube and people with a lot of experience and excellent knives. Despite a dull, almost spoon like knife, we de-gilled, de-scaled and hand scooped fish entrails with relative ease and surprisingly tremendous success. The fish was succulent and moist if perhaps a little salty. Next time I will use egg in the salt to enhance the solidity of the crust and keep it from crumbing onto the fish.