4.1 Saltwater Fish – Completed!

It’s always fun looking back after I have cooked all the recipes over a chapter or section of English Food. The Saltwater Fish section contained just 16 recipes (see the full list below), but Jane manages to pack in a decent variety of both dishes and fishes. Having variety in there was important to her, because: ‘[w]e live in islands surrounded by a sea that teems with fish, yet we eat fewer and fewer kinds, and those that are not always the best.’¹

That said, she doesn’t shy away from focussing upon certain species, and she gives a very big nod to the herring – and the mackerel too – recognising its importance, both culturally and economically, to English history. Recipes for this oily fish range from the simple and sublime such as #386 Herrings in Oatmeal, #380 Gooseberry Sauce for Mackerel or #159 Creamed Roe Loaves. However, that’s where the enjoyment stops; of the 18 recipes in this section 10 are for either herring or mackerel, 4 were good and the rest mediocre at best. Overcooked fish with stewed apples and onions, with #390 Isle of Man Herring Pie being the worst, scoring a rare 1/10.

Conspicuous by their absence are the other historically important fish: cod and haddock (and the rest of the cod family too). There is no grilled cod steak and no haddock in parsley sauce – there is no fish and chips! Perhaps she omitted them because of her disapproval in the English focussing too much on these fish, and therefore did not require representation. It would be fair enough, but why put in all the bad herring recipes? It makes no sense: I wish I could ask her.

There is variety in the remaining recipes: whitebait, turbot, halibut, skate and sole are represented, but where are the sardines, pilchards, John Dory, mullet, monkfish and bass? Where is the star-gazy pie for goodness sake? She certainly cooked with them all – she even wrote a massive cookery book on fish² – maybe she held back, knowing that a saltwater fish section would be largely ignored by her readership?

I am being overly harsh perhaps, because in this relatively small selection of recipes, I feel like I have cooked a variety of sea fish in a variety of ways, enough now to be confident in cooking anything I might come across at the fishmonger’s shop; after all, you can never be sure exactly what will be there, as Rick Stein has pointed out: ‘Don’t be too dogmatic about what you mean to buy at a fishmonger. If another fish looks fresher and shinier than the one you came in for, buy that.’ We forget that, ‘[sea fish] is wild food; you have to take what you can get, not necessarily what you want.’³

Much has happened since Jane wrote English Food: right now fish – or, rather, fishing – is being used as a political pawn by the British and the French post-Brexit. Since the first edition of the book was written, fish has been caught unsustainably, without regard to the animals caught and killed in what was regarded as collateral damage: today, the veil has been lifted and in response we can buy line-caught mackerel and dolphin-friendly tuna, and my fishmonger (Out of the Blue in Chorlton, Manchester) only sells fresh fish that has been caught sustainably. Not all fishing is ethical, but at least there is now a choice.

#376 *Eliza Acton’s Sole Stewed in Cream*

This section of the book was a real mixed bag, with as many poor ones as delicious ones. No dish scored 10/10, but one – the aforementioned #386 Herrings in Oatmeal – scored a 9. There was too the discovery of the fact that mackerel can be paired very well with gooseberries, and that herring roes are surprisingly delicious.

Of the non-oily fish recipes, #218 Whitebait was great, ending up on a pop-up restaurant menu, though I avoid them these days now they are off the sustainable list after it was discovered that these fish are the fry of several species, rather than a single species in their own right as previously thought. It was great to eat fish like turbot and halibut, fish I would never have dared cook before I started the blog. I was surprised – and very much delighted – to see #302 Caveach of Sole, fish cured with citrus juice or fruity vinegar, something rather trendy these days, and not considered English at all.

Because of the high proportion of underwhelming recipes, this section score a mean of just 6.63/10, making it the second worst so far – only 7.3 Griddle Cakes & Pancakes score less. That said, these data should really be analysed with the median or mode. Looking at the data this way, we get a median of 8 and a mode of 8.5/10 – the cluster of bad recipes just small enough to be ignored. Looking at it this way, it comes out as one of the best chapters: that’s statistics for you.

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As usual, I have listed the recipes below in the order they appear in the book with links to my posts and their individual scores, so have a gander. It is worth pointing out, that my posts are no substitute for Jane’s wonderful writing, so if you don’t own a copy of English Food, I suggest you get yourself one.

#386 Herrings in Oatmeal 9/10

#355 Devilled Herring or Mackerel 5.5/10

#406 Soused Herrings 4.5/10

#133 Welsh Supper Herrings 3.5/10

#390 Isle of Man Herring Pie 1/10

#372 Soft Roe Tart 6.5/10

#159 Creamed Roe Loaves 7.5/10

#391 Soft Roe Paste 5.5/10

#380 Gooseberry Sauce for Mackerel 8.5/10

#158 Gooseberry Stuffing for Mackerel 8/10

#218 Whitebait 8.5/10

#444 Poached Turbot with Shrimp Sauce 8.5/10

#342 Halibut with Anchovies 8.5/10

#141 Warm Skate Salad with Shan Hill’s Dressing 5/10

#376 Eliza Acton’s Sole Stewed in Cream 8/10

#302 Caveach of Sole 8/10

References

1. Grigson, J. English Food. (Penguin, 1992).

2. Grigson, J. Jane Grigson’s Fish Book. (Penguin, 1993).

3. Stein, R. English Seafood Cookery. (Penguin, 1988).

#391 Soft Roe Paste

The last of three recipes that use mackerel or herring roes.

There are two types of roe: hard and soft. The former comes from female fish and contains the egg, and the latter, sometimes called melts, are from the male fish and contain the sperm. This recipe, just like the other two, use soft roes. Eating the sperm sac of a fish might appear to be more of an ordeal than a pleasure, but they are tasty and can be picked up very cheaply at the fishmongers. Alternatively, when buying mackerel or herring, you can ask the fishmonger to keep behind any roes that might be present as he scales and guts them. At home, simply sequester them in a freezer bag until you have for a recipe. They are an acquired taste because they are very slightly bitter and so they lend themselves to creamy and buttery ingredients (for example see #159 Creamed Roe Loaves).

Jane makes a point for this recipe to try and buy nice neat matching pairs of roes, rather than just the cast offs that ‘have been flung on to a separate tray’. I would have thought that this recipe would be perfect for the roes that are so carelessly thrown onto the roe tray. Not that this happens anymore – because they are not so popular these days, you almost always have to buy frozen packs.

This recipe just shows how the British just loved to pot things: meat, fish, cheese. It can all be potted and preserved for a later date. In this case the roe paste will only last maybe 4 or 5 days in the fridge, but that’s a lot longer than raw roes would last.

To make your roe paste, first fry 7 ounces of soft herring or mackerel roes in an ounce of butter, then, Jane says, to pass them through a sieve.

This was a tricky task, which was made much easier by the utilisation of my mouli-legumes. Beat the warm roes into 6 ounces of softened butter. Jane recommends using slightly salted butter, but I have to say, I prefer normal, salted, butter; after all you’ll only add more salt when it comes to seasoning later!

Next, mix in a tablespoon of double cream, then season with salt, Cayenne pepper and lemon juice. Finally add a little chopped parsley.

‘Serve chilled, but not chilled to hardness, with thin toast or baked sliced of bread.’

#391Soft Roe Paste. I liked this paste, the bitter flavour of the roes was cut with the lemon, cream and parsley whilst still maintaining the roe flavour. However, it didn’t exactly make me do backflips. Good, but not great, and nowhere near the dizzy height of previous fishy pastes like #378 Elizabeth David’s Potted Crab. 5.5/10.

#380 Gooseberry Sauce for Mackerel

After the rather wet start to the summer, I was beginning to think that this year’s gooseberries were never going to arrive. Then we had that glorious stint of hot weather. Now we have so many gooseberries and other soft fruit, we barely know what to do with them. Well here’s one thing, just as mackerel is in season. I like Jane’s introduction to this recipe:

On May 26^th, 1796, Parson Woodforde [we have met him in the blog before, see here] and his neice, Nancy, had for their dinner ‘a couple of maccerel boiled and stewed gooseberries and a leg of mutton roasted’. In other years, they were not so lucky; the gooseberries did not always ripen for the arrival of the first spring mackerel.

Ms Grigson’s recipe is a very simple one indeed:

Begin by topping and tailing 8 ounces of gooseberries and then melt an ounce of butter in a pan. Add the gooseberries, cover with a lid and cook until soft. I love how they go from vivid green to an almost straw-yellow when heated.

Use your wooden spoon to crush the berries on the side of the pan to form a rough purée, you could, if you are so inclined, pass them through a sieve to produce a smooth sauce. I don’t see the point in these things normally; it’s not like gooseberry seeds are particularly offensive.

The tart flavour of the gooseberries is cut with either ¼ pint of double creamor béchamel sauce. I went for the latter for health’s and money’s sake. Taste the sauce and add a little sugar, if needed, don’t make it sweet like an apple sauce for pork.

That’s it! Very simple and not just for mackerel either, but other oily fish, roast duck, pork, lamb, veal and – no surprises – goose.

#380 Gooseberry Sauce for Mackerel. A triumph of good, simple cooking. The creaminess of the béchamel did a great job of wrapping its way around those tart gooseberries, so much so that only a pinch of sugar was required. I could eat it all on its no problem! 8.5/10

#372 Creamed Roe Tart

Here’s the second of three herring or mackerel roe dishes from the Saltwater Fish part of the FishChapter. I loved the first one, #159 Creamed Roe Loaves, and it was a revelation as I had never tried them before, so I was looking forward to this.

Soft roes, sometimes called milts, are essentially a kind of fish offal that are very much out of fashion these days. Soft roes are the male reproductive glands; in other words, the sperm of male fish (in contrast, females have hard roes). Gone are the days when fishmongers had a tray of them kept aside, saved from the gutting of the mackerel and herring. My fishmonger did have some frozen away, so you should ask yours as you never know. Of course if you are buying several fish at the same time, you can ask the fishmonger to put the roes aside for you and then you would have yourself an extra meal, or at least, a garnish – you have paid for them after all!

I served this tart as a starter.

Start off by making (or – heaven forbid! – buy) an 8 or 9 inch blind-baked shortcrust pastry case. I made my own from 6 ounces of plain flour, 1 ½ ounces each of salted butter and lard and a beaten egg.

Next, gently fry 4 ounces of sliced mushrooms in an ounce of butter. While they fry, prepare the custardy roe filling. Start by pouring boiling hot water from the kettle over 8 ounces of soft herring or mackerel roes and watch them curl up like giant snails. Leave for 3 or 4 minutes to poach.

Drain the roes and put them into a food processor along with 2eggs and ¼ pint of soured cream. Blitz, taste and season with salt, black pepper, Cayenne pepper and lemon juice. If you don’t have a food processor, pass the roes through a sieve and stir into the remaining ingredients.

Scatter the mushrooms over the pastry base and pour in the roe custard. Place in an oven preheated to 190⁰C (375⁰F) and bake – it says in the book – for 35 to 40 minutes. ‘Serve hot or warm with a tomato salad.’

#372 Soft Roe Tart. I liked this one, though nowhere near as much as#159 Creamed Roe Loaves that I cooked, it seems, an age ago. The mushrooms were nice but I think the custard needed less soured cream and more normal cream in my opinion and the cooking time was way, way off. I checked the tart after 25 minutes and it was over-cooked, so that was a little annoying. It’s good job roes are cheap! 6.5/10.

#355 Devilled Herring or Mackerel

When I was in America there was one part of English Food I had to almost ignore: the Saltwater Fish section of the Fish chapter. This is because the seas surrounding the USA and the UK contain different species of fish. Mackerel and herring were particularly difficult to get hold of and when they were around they had been imported from Spain!

I thought I would get going with this simple recipe where the herring or mackerel are painted with a spicy mixture (the ‘devil’) and grilled. Devilling was a popular way of livening up almost any kind of food that really caught on during the Victorian and Edwardian eras. If you are not used to cooking fish, this would be a great place to start I think.

This recipe serves six, but it can easily be scaled up or down.

Get yourself 6 fresh herring or mackerel and ask the butcher to clean them reserving any roes should they have them. Roes are usually found around February time so there were none for me!

At home preheat the grill, then rinse the fish inside and out, pat them dry and make several diagonal cuts down the sides of each one then get to work on that devil. Mix together 3 tablespoons of Dijon mustard, 2 teaspoons of sunflower or groundnut oil, ¼ teaspoon of Cayenne pepper and a good pinch or two of salt.

Using a brush, paint both sides of the fish with the devil. If you do have roes, paint them too and slip them inside the fishes’ cavities. Roll them in dry breadcrumbs(you’ll need about 3 ½ ounces), then sprinkle with around 3 ½ fluid ounces of melted butter.

Line your grill pan with foil and the fish on it. Grill 6 minutes one side, then 6 minutes on the other, basting every now and again. The skin should blister and begin to blacken. Serve hot with lemon wedges and some sprigs of parsley.

#355 Devilled Herring or Mackerel. This was very good; the fish was perfectly cooked and the skin had gone nice and crispy. However, there was no way near enough of the devil mixture on the fish, in fact I hardly noticed it. If you try the recipe, I would double the amount of mustard and Cayenne pepper at least, or perhaps exchange the Dijon mustard for hot English mustard. Very succulent fish, but there was nothing devilish, and so because of this I am going to give it 5.5/10.

#310 Smoked Mackerel

There are ingredients for recipes in the book that I really thought I wouldn’t be able to find, and one of those is smoked mackerel. Smoked mackerel was a new addition to English cuisine at the time of writing English Food and these days it is quite easy to find in supermarkets. So why is there a problem? Well, Griggers says to keep away from the hot-smoked (i.e. cooked) mackerel as she says it often ends up as mush; no, only cold-smoked mackerel will do. When I lived in Britain, I had no luck finding anywhere that sells it. However, here in Saint Louis, as I was having a walk around Global Foods – a large international food market – what did I happen upon just sat there in the refrigerator as bold as brass? Yes, a large cold-smoked mackerel. It is amazing what you find when you’re not looking. It turns out that cold-smoked mackerel is very popular in Eastern Europe. It obviously didn’t catch on that well in England, though Griggers gets full marks for trying to push it.

Like many recipes in the Cured Fish section of the Fish chapter, this isn’t really a recipe, as there is no cooking involved, it’s really advice on how best to serve it.

First you need to fillet the fish, removing any bones, and arrange pieces of the fillet on a plate. I was pretty impressed with my presentation here; I’m not very good at that sort of thing normally. She suggests serving the mackerel with lemon quarters and brown bread and butter. Because there was no cooking involved, I felt it was a bit of a cop-out recipe, so I baked some bread myself. Jane also suggests making a gooseberry sauce flavoured with horseradish. There is zero chance of finding gooseberries here in Missouri so I couldn’t do that part, but it was just a suggestion, so I reckon I can let myself off…

#310 Smoked Mackerel. A delicious fish it was, no wonder Grigson wanted to get us all eating it. It was very much like eating smoked sashimi, which is certainly not a bad thing. It was much more firm and flavoursome than smoked salmon, which can often be weirdly gelatinous in its texture. The smoky flavour was excellent and bona fide; it smelled as though it had just been snatched from the smokehouse. I think cold-smoked mackerel might catch on these days; sushi is popular and people are much less likely to turn their noses up at raw (though perfectly-cured) fish. Hopefully it might get a second chance. 7/10.

#159 Creamed Roe Loaves

Here at Grigson Towers, we don’t like to let anything go to waste, and our tasty fishes are certainly something that should be at treated with a huge amount of respect. So do your bit by making your mackerel (or herring) go further by asking your friendly fishmonger to fish out the fishes’ roes when he guts them. After all you have paid for them anyway.

There’s quite a few roe recipes in English Food and I’ve tried them, so I thought I’d better get started. This one seemed straight-forward and is very similar (and cheaper!) to the oyster loaves recipe, so I was sort of on familiar ground. The good thing about this recipe is that you can reduce the amounts accordingly depending upon how many roes you have – in fact I only had enough to make one!

FYI: In case you didn’t know (and don’t let this put you off) the soft roe of a fish is the sperm, and therefore from a male fish. They’ve gone out of favour, with some fishmongers just throwing them away instead of selling them! Another thing we need to try and bring back, people!

Prepare 8 small rolls of bread just like for the oyster loaves. To make the filling, soften 3 shallots or 3 tablespoons of onion in butter over a low heat. Add ½ pint of double cream and cook until it thickens. Cut the roes into one centimetre cubes and place them in the cream and allow them to poach gently – this only takes a few minutes. Add parsley and chives and season with salt, black pepper and Cayenne pepper, plus a squeeze of lemon juice to cut through the creaminess. Spoon the mixture into the hollow loaves and serve immediately.

#159 Creamed Roe Loaves – 7.5/10. I really enjoyed my first foray into roe gastronomy, though a dated dish, you could modernise it easily by serving it on toast instead, or something. They are very soft and have a very delicate flavour. Try them, don’t fear the fish sperm – you’ll like the flavour and texture – and, after all, you’ll happily eat fish eggs (or bird eggs), so what’s the difference?

#158 Gooseberry Stuffing for Mackerel

Apart from Britain and the Netherlands, gooseberries are not grown and eaten in large numbers. This is because they’re not a particularly popular fruit for desserts. However, they are often served with mackerel as in this traditional English recipe. It seems to be a combination that has gone out of favour these days – I’ve certainly never eaten them with fish, though I have has tuna and rhubarb before and that was lovely, so I’ve high hopes for this one.

This makes enough stuffing for 4 mackerel:

Top and tail 8 ounces of gooseberries and cook them gently in ½ an ounce of butter until they just begin to soften and pop. Mash them with the back of a wooden spoon, and when luke warm add another 1 ½ ounces of butter and 4 tablespoons of breadcrumbs. Season them up with salt, and both black and Cayenne pepper, plus a little sugar if the gooseberries are too tart (they need quite a lot of tartness, to cut through the oily mackerel).

Bone the mackerel, or ask your fishmonger to do it (if you want to do it yourself – and it is very easy – follow this link for instructions) and divide the mixture up between them. Place them in a buttered ovenproof dish and season the skin with salt and pepper. Bake for 30 minutes at 190⁰C. I served them with salad.

#158 Gooseberry Stuffing for Mackerel – 8/10. This was a taste sensation. The piquant gooseberry stuffing cuts through the rich oily mackerel so well. This really is a recipe that needs a resurgence. Now is the perfect time to make it people – both gooseberries and mackerel are in season. Isn’t it funny how things that are in season at the same time, seem to go so well together? It’s almost as though God planted them all there for us. Unfortunately, I’m too old to still believe in God, so I assume that there’s a better explanation.