Boiled Mackerel
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Clean the mackerel and remove the insides.
Fill a pot with water and add salt.
Bring the water to a boil.
Cook and serve
Add the mackerel to the boiling water.
Cook for about 10-15 minutes until the fish is cooked through.
Remove the mackerel from the pot and serve.
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
- The main protein, which firms up and turns flaky as it cooks through.
The step that matters
Cook until just through. Cooking past the point where the fish is opaque and flakes easily squeezes out moisture and leaves the flesh dry and tough, so check it near the start of the time range.
“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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