Broiled Salt Mackerel
Ingredients
Directions
Prepare
Soak the salt mackerel in fresh water for several hours to restore its freshness.
Examine the fish; discard any that appear rusty or are too large.
Rub melted butter or olive oil over the soaked mackerel.
Cook
Broil the mackerel at a distance from the fire, ensuring it remains moist.
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; soaking it draws out salt so the flesh tastes milder.
- Melted butter or olive oil
- Adds fat that keeps the surface moist and helps it brown during broiling.
The step that matters
Broil at a distance from the fire. Broiling too close can scorch the outside before the thick flesh cooks through. Keeping distance allows gentler heat, and the oil or butter helps the fish stay 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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