Name: Fish, Boiled
Ingredients: fish; vinegar; coarse sea salt; lemon juice or vinegar

Why it works: Fish and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,889 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fish, Boiled

Ingredients

fish
vinegar
coarse sea salt
lemon juice or vinegar

Directions

Rub the fish with a little vinegar.
Fill a fish kettle with half the required cold water.
Place the fish in the kettle.
Gradually add boiling water until the fish is covered, avoiding pouring directly on the fish.
For fish with thick skin, place in water at boiling point but not bubbling.

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.

Fish + lemontop 15% of all pairs

Smell alikelow

Cooked together1,889 recipes

Shared aroma: 2-nonenal (fatty, green).
Vinegar + lemontop 20% of all pairs

Smell alikemoderate

Cooked together7,334 recipes

Shared aroma: acetic acid (sour, vinegar).
Fish + vinegartop 26% of all pairs

Smell alikelow

Cooked together1,036 recipes

Shared aroma: acetoin (butter, cream).