Broiled Mackerel
Ingredients
Directions
Wipe the mackerel clean and dry after removing the gills and insides.
Open the back of the mackerel and season with pepper, salt, and a little oil.
Broil the mackerel over a clear fire, turning it on both sides and the back.
Cook until the flesh easily separates from the bone.
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
- Mackerel
- Provides the main protein and rich oily flesh that becomes tender and flaky when broiled.
- Oil
- Adds moisture and helps the skin and surface brown evenly over the direct heat.
The step that matters
Turning the mackerel over the fire. Turning the fish on both sides and the back exposes each part to heat evenly, so the thick flesh cooks through without the outside burning. Cook until the flesh separates easily from the bone, which signals that it is done.
“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.
More broiled mackerel recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.