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Whitings Boiled

Boiled whiting fish cooked in salted water for ten minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Whitings Boiled

Ingredients

Directions

Boil the water

  1. Bring 2 quarts of water to a boil in a pan or fish kettle.

  2. Add 1 ounce of coarse sea salt to the boiling water.

Poach the fish

  1. Gently simmer the whitings in the water for 10 minutes.

  2. Check if the fish is cooked; the bones should come away easily.

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 step that matters

Gently simmer the whitings. Delicate fish flesh toughens and breaks apart when the water boils hard. A gentle simmer cooks the fish evenly, so it stays intact and the bones release cleanly when it is done.

“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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