A couple of notes to kick off tonight's post: first, on behalf of Jason and myself, sorry about the lack of a Windy City Cooking edition this week. Jason will be back with another edition next Monday, so please stay tuned for that. Secondly, today's post contains pictures of whole dead fish, to be blunt, so if that wigs you out you're probably best off skipping this one. Tomorrow's post will be a nice breakfast pizza, no dead fish, I promise, so if you're skipping this one, I'll see you tomorrow and we can share a slice. Sound good? Okay, onto the aforementioned fish, which serves as the basis for our Whole Striped Bass Roasted in Salt.
