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Kippered Herrings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Spirit and pine work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 6 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Kippered Herrings

Ingredients

Directions

  1. Wash the fish well in a mixture of strong salt and water.

  2. Soak the fish in a strong pickle for 24 hours.

  3. Remove the fish and place them on rods to smoke for 6 hours.

  4. Wipe each fish with a linen cloth dampened with spirits of turpentine while they hang.

  5. Continue smoking until the fish are a bright dark-brown color.

  6. Once cold and firm, place the fish in a clean calico bag and sew it shut.

  7. Let the bag sit for a month in new sawdust of pitch pine before use.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Spirit + pinetop 30% of all pairs
    Smell alikemoderate
    Cooked together6 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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