To Preserve Fish Fresh for a Day or Two
Ingredients
Directions
Boil the water and vinegar together.
Once boiling, add the fish and scald it for no more than 2 minutes.
Hang the fish in a cool place to preserve it.
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
- Vinegar
- Adds acidity that helps slow spoilage in the preserving liquid.
The step that matters
Scalding the fish for no more than 2 minutes. Brief scalding partly cooks the surface and helps the fish keep, while longer heating will overcook the flesh and make it dry and firm. Timing matters because the fish continues to cook from residual heat after it leaves the liquid.
“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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