Recipes > Seafood > Mackerel > Broiled Mackerel

Broiled Mackerel


Select two medium-sized or three small mackerel and place in a large pan to soak early the day before needed. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with

Parsley Butter

  • 2 ounces of butter
  • 1/2 cup of finely chopped parsley
  • 1 tablespoon of grated onion
  • 1 tablespoon of Worcestershire sauce


Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.


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Mrs. Wilson's Cook Book (1920).

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