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Yarmouth Bloaters

A bloater fish prepared by cutting, opening, broiling, and served with butter and a heated biscuit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and biscuit are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,009 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Yarmouth Bloaters

Ingredients

Directions

Prepare

  1. Cut off the head and tail of the bloater.

  2. Open the bloater down the back and lay it flat.

Cook and serve

  1. Broil the bloater on both sides over a clear fire.

  2. Serve with a little fresh butter and a heated captain's biscuit.

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. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Bloater
The main fish, whose oily flesh becomes tender and smoky when broiled over direct heat.
Fresh butter
Adds richness and moisture when spread over the hot fish and biscuit.

“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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