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Broiled Salt Mackerel

Broiled salt mackerel soaked in water and milk, then broiled or baked.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Clean the mackerel and soak them in 1 gallon of cold water overnight.

  2. In the morning, drain the water and soak the mackerel in 1 cup of milk for 1 hour.

  3. Drain the mackerel again and wipe them dry.

Cook

  1. Place the mackerel in a wire broiler and broil as you would fresh mackerel.

  2. Alternatively, bake the mackerel in a moderate oven at 350°F (175°C) in the milk.

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; the overnight water and milk soaks are there to reduce its salt and soften it.
Milk
Soaking in milk mellows the saltiness of the fish and keeps its flesh moist during baking.

The step that matters

Wipe the mackerel dry after the second drain. Removing surface moisture before broiling or baking helps the skin brown and prevents steaming, so the fish cooks with better colour and texture.

“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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