The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Clean the fish thoroughly.
Rub a little salt over the thick part and inside the fish.
Boil the fish in salted water until cooked.
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
- Coarse sea salt
- Seasons the fish directly and flavours the cooking water it is boiled in.
The step that matters
Boil the fish until cooked. Fish proteins tighten and dry out when overcooked, while undercooked flesh stays translucent and unsafe. Stop once the flesh turns opaque and flakes easily at the thickest part.
“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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