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 ↓
Broiled Fish
Ingredients
Directions
Prepare
Preheat your broiler.
Grease the broiler with a piece of salt pork to prevent sticking.
Cook
Place the fish in the broiler and broil over the coals until cooked, checking the thickness to determine cooking time.
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.
Photo for illustrative purposes only · Contact us to use it
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
What each ingredient does
- Fish
- Provides the main protein, which firms and turns opaque as heat sets it.
- Salt pork
- Its fat coats the broiler surface so the fish does not stick.
The step that matters
Checking the thickness to judge cooking time. Thicker parts of the fish need longer for heat to reach the centre. Judging by thickness rather than a fixed time helps avoid undercooked or dry, overcooked fish.
“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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