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Broiled Mackerel

A simple grilled fish dish prepared by seasoning mackerel and broiling it until the flesh separates from the bone.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Mackerel

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your grill or broiler.

  2. Clean the mackerel by wiping it dry and removing the gills and insides.

  3. Open the back of the fish and season with salt, pepper, and oil.

Cook

  1. Broil the mackerel over a clear fire, turning it on both sides and the back.

  2. Cook until the flesh easily detaches from the bone, about 10 minutes.

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

Mackerel
Provides the oily, rich flesh that forms the main body of the dish.
Oil
Adds moisture and helps the seasoning cling and the skin brown under heat.

The step that matters

Cook until the flesh easily detaches from the bone. Mackerel is thin and oily, so it cooks quickly and can dry out or char if left too long. Flesh that releases easily from the bone shows it is cooked through while still moist.

“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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