Name: Baked Stuffed Bluefish
Ingredients: 1 bluefish, cleaned and dressed; Salt pork, to taste; Coarse sea salt, to taste; Brown sauce, for serving

Why it works: Bluefish and sauce share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Stuffed Bluefish

Ingredients

1 bluefish, cleaned and dressed
Salt pork, to taste
Coarse sea salt, to taste
Brown sauce, for serving

Directions

Prepare

Wash and wipe the bluefish.
Cut the fish into dice with a sharp knife.

Bake and serve

Bake the diced fish until cooked through.
Add salt pork and season with coarse sea salt to taste.
Serve with brown sauce.

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.

Bluefish + saucetop 5% of all pairs

Smell alikestrong

Cooked together19 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Pork + saucetop 23% of all pairs

Smell alikelow

Cooked together4,666 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Bluefish + porktop 26% of all pairs

Smell alikelow

Cooked together22 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Bluefish: Forms the main body of the dish, providing the protein that bakes into firm, flaky pieces.
Salt pork: Adds fat and savory flavor that moistens the lean fish as it cooks.

“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.