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Baked Mackerel

A baked mackerel seasoned with salt, pepper, allspice, and soaked in water and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Baked Mackerel

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash and clean the mackerel, removing heads, tails, and fins.

  2. Gut the fish and clean the insides, preserving the roes.

  3. Sprinkle the insides with salt and pepper.

  4. Return the roes.

Season and bake

  1. Season the outside with equal parts black pepper, allspice, and salt.

  2. Place the mackerel side by side in a baking pan.

  3. Pour in equal parts cold water and vinegar to cover the fish.

  4. Cover the pan with double-folded white paper.

  5. Bake for 1 hour in a 300°F (150°C) oven.

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.

  1. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mackerel
Forms the main body of the dish, cooking gently in the liquid and oven heat.
Vinegar
Adds acidity that gives the fish a tangy flavor and helps firm its flesh.
Allspice
Adds warm, aromatic spice flavor to the seasoned outside of the fish.

The step that matters

Covering the pan with double-folded paper. The cover traps steam around the fish so it cooks gently and stays moist, rather than drying out in the oven's dry heat.

Swap the allspice

How well each one fits the dish's main ingredients (pepper, vinegar):

  1. Tarragonfits better
  2. Dillfits better
  3. Parsleyfits about as well
  4. Allspicethe original

Fit is the average pairing score against pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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