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Another Pxclked Salmon

A salmon dish preserved in a vinegar and pepper brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Another Pxclked Salmon

Ingredients

Directions

  1. In a pot, combine the fish boiling liquid, vinegar, and black pepper.

  2. Bring the mixture to a boil, then let it cool.

  3. Place the fish in a deep dish and pour the cooled mixture over it.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  2. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Fish + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together1,036 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Fish boiling liquid
Provides the base liquid and savory flavor that the fish absorbs.
Vinegar
Adds acidity that sharpens the flavor and helps preserve the fish.
Black pepper
Adds a sharp, aromatic bite to the brine.

The step that matters

Let the mixture cool before pouring it over the fish. Boiling the mixture brings out its flavor, but pouring it over the fish while still hot would partly cook the fish and make its texture softer and flakier. Cooling it first keeps the fish firm while the brine soaks in.

“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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