To Boil Fresh Mackerel
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Fill a pot with water and add a generous amount of coarse sea salt.
Bring the water to a boil.
Add the fresh mackerel to the boiling water.
Boil for about 10-15 minutes until the fish is cooked through.
Remove the mackerel from the pot and let it cool before serving.
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
- Fresh mackerel
- Is the main protein, which turns firm and flaky as it cooks through.
The step that matters
Boil for about 10-15 minutes until the fish is cooked through. Boiling fish past the point of doneness toughens the proteins, making the flesh dry and rubbery. Pulling it once the flesh is opaque and flakes easily keeps it moist and tender.
“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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