Skip to main content
Main

Fresh Herrings

Fresh herrings are cleaned, seasoned, buttered, floured, and broiled or fried, served with a mustard‑vinegar butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fresh Herrings

Ingredients

Directions

Prepare the fish

  1. Scale and clean the fish thoroughly.

  2. Split the fish open and wash the insides carefully.

  3. Dry the fish with a cloth, then remove the heads, tails, and backbones.

  4. Rub the insides with pepper, salt, and a little pounded mace.

  5. Place small bits of butter inside and skewer two fish together with the skin facing out.

Cook and serve

  1. Flour the fish and broil or fry until golden brown.

  2. Broil for 20 to 25 minutes or fry for about 10 minutes.

  3. Serve with melted butter mixed with mustard, salt, and a little vinegar or lemon juice.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh herrings
The main fish, whose flesh cooks through and becomes flaky over the heat.
Butter
Adds richness and moisture inside the fish and forms the base of the serving sauce.
Flour
Coats the outside so it browns golden during broiling or frying.
Mustard
Adds sharp, pungent flavour to the melted butter sauce that accompanies the fish.
Vinegar or lemon juice
Adds acidity that brightens the rich butter and balances the fish.

The step that matters

Flour the fish and broil or fry until golden brown. Flour browns and crisps the surface as the fish cooks. Too little heat or too long a cook can dry the flesh, while too short a cook leaves the fish underdone.

Swap the mace

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

  1. Tarragonfits better
  2. Capersfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against pepper, butter, flour, mustard, 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes