Why it works: Fish and pork work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 668 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Broiled Fish
Ingredients
Directions
Prepare
Clean and bone the fish.
Grease the broiler with a piece of salt pork to prevent sticking.
Broil
Place the fish in the broiler and broil over coals until cooked, adjusting time based on the thickness of the fish.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Fish + porktop 12% of all pairsSmell alikemoderateCooked together668 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fish
- The main ingredient; its flesh firms and turns opaque and flaky as it cooks.
- Salt pork
- Its fat is rubbed on the broiler to keep the fish from sticking to the hot metal.
The step that matters
Judging the broiling time. Heat has to travel through the flesh to reach the centre, so thicker fish needs longer. Undercooked fish stays translucent and soft; overcooking dries out the flesh and toughens it.
“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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