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White Potted Shad

A preserved fish dish where shad is seasoned, layered with spices, and cooked slowly in vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Allspice and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

White Potted Shad

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. Wash the shad pieces and wipe them dry.

  2. Mix the allspice and black pepper together.

  3. Sprinkle 1½ tablespoons of coarse sea salt over the shad the evening before cooking.

  4. The next morning, sprinkle ½ teaspoon of cayenne pepper over the shad.

Pot and bake

  1. Place the shad in a stone jar, layering with the mixed spices.

  2. Cover the shad with vinegar.

  3. Set the jar in a moderate oven at 350°F (175°C) for 12 hours.

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. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Shad
Is the main protein, becoming tender and rich as it slowly cooks in the jar.
Coarse sea salt
Seasons the fish and draws out moisture, helping it hold together during long cooking.
Vinegar
Adds acidity that sharpens the flavour and helps preserve the fish.
Whole allspice
Adds warm, aromatic spice flavour that penetrates the fish during the long soak.

The step that matters

Oven time in the sealed jar. Twelve hours at low heat is long, so the jar must be covered well and the oven kept at a steady moderate temperature. Too much heat or uneven heat can dry the fish or cook it unevenly, while the vinegar and salt slowly work into the flesh.

Swap the allspice

How well each one fits the dish's main ingredients (pepper, vinegar):

  1. Tarragonfits better
  2. Dillfits better
  3. Parsleyfits about as well
  4. Allspicethe original

Fit is the average pairing score against pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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