Why it works: Fish and pork work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 668 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Baked Fish
Ingredients
Directions
Select fresh, firm-fleshed fish for baking.
Clean the fish thoroughly and cut off the fins, leaving the head and tail.
Wipe the fish dry and pin oiled paper on the tail.
Dust the inside of the fish with coarse sea salt.
Prepare a needle with thread for sewing up the fish after stuffing.
Cut strips of fat bacon or salt pork to lay in gashes or over the top of the fish for basting during baking.
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.
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Fish + porktop 12% of all pairsSmell alikemoderateCooked together668 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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