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1. Put the fish through the finest blade of a meat grinder or puree it in an electric blender. Scrape into a large mixing bowl and, with a whisk or a rotary or electric beater, beat in the eggs 1 at a time. Then beat in the sugar, salt and MSG.
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2. Preheat the oven to 300° .With a pastry brush or paper towel, lightly oil the bottom and sides of a 2-inch-deep flameproof baking dish or 8- inch skillet. Heat the pan over moderate heat until a drop of water flicked across its surface instantly evaporates.
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3. Pour in the egg-and-fish mixture and cook for about 3 minutes, or until the bottom is lightly set. Then place the pan in the center of the oven. Bake for 10 minutes, then turn the heat down to 200° and bake 1 hour, or until a toothpick inserted into the center comes out dry and clean.
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4. Run a sharp knife around the sides of the omelet and place a flat serving dish upside down over the pan. Grasping pan and plate firmly together, quickly turn them over. Rap the plate on a table and the omelet should slide out easily.
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5. With a sharp knife, trim the ends of the omelet and slice the omelet into 1 inch-wide strips. Cut the strips crosswise into ½-inch-widepieces and serve at room temperature.
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