Boiled Salt Mackerel
Ingredients
Directions
Prepare
Soak the mackerel in lukewarm water overnight.
Change the water to cold about 30 minutes before cooking.
Cook and serve
Place the mackerel in a pot with just enough water to cover it.
Boil gently for 25 minutes.
Drain carefully and pour melted butter over the mackerel before serving.
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
- Is the main protein; soaking draws out excess salt so the fish is milder and more tender.
- Melted butter
- Adds richness and a smooth, fatty mouthfeel to the finished fish.
The step that matters
Boil gently for 25 minutes. Vigorous boiling can toughen and break up the delicate flesh of the fish, so a gentle simmer keeps it moist and intact.
“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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