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Broiled Mackerel

Broiled mackerel prepared by soaking, buttering, and broiling until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Mackerel

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Soak the mackerel in water for 30 minutes to remove excess salt.

  3. Pat dry and place on a broiler pan.

  4. Spread butter over the fish.

Broil and serve

  1. Broil for 10-15 minutes, turning once, until cooked through.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salt mackerel
The main fish; soaking reduces its salt so it tastes balanced when cooked.
Butter
Adds fat and moisture to the fish surface and helps it brown under the broiler.

The step that matters

Soak the mackerel to remove excess salt. Salt-cured fish is very salty, and soaking draws some salt out of the flesh by diffusion. Skipping or shortening the soak leaves the finished fish overly salty.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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