*In our experience, sometimes when you go to remove the fish, the skin will want to stick to the blocks, even after applying a light coat of olive oil. We suggest using a spatula with a sharp edge, if available, to gently scoop the fish off the block. Worst case, you will leave the skin on the block (which later can be washed off under hot water using a sponge very easily), leaving nothing but fish to devour 🙂 Either way, it’s a win/win 🙂
**Remember to let the salt blocks cool gradually, just like you warmed them gradually. The point is, avoid rapid temperature changes with the blocks to keep them from cracking. Follow this process and your blocks will last for many cooks!