Broiled Salt Mackerel

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail, place it upon a butter broiler, and slowly broil to a light brown. Place upon a hot dish, add pepper, bits of butter, a sprinkling of parsley and a little lemon juice.