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@Smallfurry
The salt draws out the excess water in the oven. I'm not sure you can call it cooked, its more just warmed up. If it starts to cook, it turns to slime. Bloody tricky.
In Norway they have http://en.wikipedia.org/wiki/Rakfisk. I seem to remember a rotten fish dish you buy tinned in Sweden. The gas build upo in the tin being so bad, it recomended you open the tin under water.