Broiled Salt Mackerel
Ingredients
Directions
Prepare
Soak the salt mackerel in cold water overnight.
If the fish is too salty, change the water for more cold water until ready to broil.
Wipe the fish dry and place it on a greased double gridiron.
Broil
Broil the fish over clear coals, turning carefully to avoid breaking.
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 fish, which the soaking makes less salty and ready to cook.
The step that matters
Turning the fish carefully. Salt mackerel is delicate once soaked and can break apart on the grill. Turning it gently with a double gridiron holds the pieces together and keeps the flesh intact while it browns.
“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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