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Potted Fish

A fish dish preserved by layering with spices, sago, vinegar, and sealed in dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Potted Fish

Ingredients

Directions

Prepare the fish

  1. Remove the backbone from the fish.

  2. Mix allspice and cloves and place the mixture in small muslin bags.

  3. Sprinkle coarse sea salt directly on each fish.

  4. Roll the fish in a cloth.

  5. Sprinkle the fish with cayenne pepper.

Pack the jar

  1. In an earthen jar, layer fish, spice bags, and sago alternately.

  2. Cover the layers with best cider vinegar.

  3. Seal the jar tightly with a plate.

  4. Cover the jar with rolled‑out dough.

  5. Ensure the dough adheres to the jar edges to make it air‑tight.

Boil and serve

  1. Place the jar in a pot of cold water.

  2. Boil for 3 to 5 hours.

  3. Let it cool before serving.

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 + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: estragole (anise, licorice).

  4. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

    Shared aroma: 2-methylbutyl acetate (fruit).

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

What each ingredient does

Fish
Forms the main body of the potted dish, becoming tender during long, slow cooking.
Sago
Layered with the fish to absorb moisture and help keep the contents packed in the jar.
Best cider vinegar
Provides acidity that brightens the flavour and helps preserve the fish.
Coarse sea salt
Seasons the fish and draws out moisture, firming its texture before cooking.

The step that matters

Seal the jar airtight with dough. If the dough seal leaks, water can enter the jar during boiling and the contents may spoil. A tight seal keeps the fish moist and protected while it cooks slowly in the water bath.

Swap the clove

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

  1. Clovethe original
  2. Thymefits about as well
  3. Tarragonfits less well
  4. Marjoramfits less well

Fit is the average pairing score against fish, allspice, pepper, cider, 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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