Name: Fish, Baked
Ingredients: Halibut; Salmon; Bass; Bluefish; Shad; Trout; Pickerel; White fish

Why it works: Salmon and fish are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,078 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish, Baked

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Preheat the oven to 400°F (200°C).
Place the fish in a baking dish.
Bake halibut, salmon, bass, bluefish, and shad for 1 hour.
Bake trout, pickerel, and white fish for 30 minutes.

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.

Salmon + fishtop 11% of all pairs

Smell alikelow

Cooked together1,078 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Bluefish + fishtop 21% of all pairs

Smell alikelow

Cooked together26 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Salmon + bluefishtop 24% of all pairs

Smell alikelow

Cooked together19 recipes

Shared aroma: ethanol (alcoholic, ethereal).