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  • 1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
  • 4 egg whites
  • 1/2 cup water
  • 2 (3 pound) boxes of kosher salt
  • 1 handful parsley
  • 1 fennel bulb, (with stem) quartered
  • Several sprigs thyme
  • 1 lemon, sliced thin
  • 1/2 orange, sliced thin
  • Olive oil

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