Grilled Herrings or Mackerel
Ingredients
Directions
Prepare the fish
Prepare a gridiron by greasing the bars with suet or fat.
Clean the fish as for boiling, then dry and split it open down the back.
Sprinkle the fish with pepper.
Grill and serve
Place the fish on the gridiron with the cut side facing the fire.
Turn the fish after 2 to 3 minutes.
Cook over a clear fire for 6 to 8 minutes.
Serve on a hot dish.
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
- Herring or mackerel
- Provides the oily flesh that stays moist and tender over direct heat.
- Suet or fat
- Greases the gridiron so the fish does not stick and releases cleanly.
The step that matters
Place the fish cut side toward the fire. Starting with the split flesh over the heat lets it cook through and brown before the skin chars. Turning too early can tear the fish and cause it to stick to the bars.
“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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