To Pickle Mackrel Calld Caveash

This recipe hails from the kitchen of Mrs. Knight, who was active around 1740 in England, an era of flourishing domestic cookery and growing appreciation for preserving the bounty of the sea. Known then as "caveash" or "caveach", this pickling method borrows from Mediterranean and Moorish culinary traditions, which were growing in popularity in Britain due to expanding global trade. The method offered not just distinctive flavors—a spicy tang from spices and vinegar—but ensured the fish could be stored long before modern refrigeration. During this period, recipes circulated in personal handwritten collections like Mrs. Knight's, handed down through families and used by housekeepers to manage the larder. Pickled mackerel like this would often grace the table as part of a cold collation or supper, especially when fresh fish was less available.

In the mid-18th century, Mrs. Knight would have used a sharp kitchen knife and wooden cutting board to prepare the fish, and perhaps a marble mortar and wooden pestle to grind pepper, nutmeg, and spices freshly by hand. The incisions were likely made with a skewer—possibly bone or metal—or simply with deft fingers. Frying was done in a heavy iron pan over an open hearth or coal range, using whatever oil was available (often olive oil imported from the Mediterranean). The pickling process required clean ceramic or glass jars, sealed with parchment or waxed leather to keep the fish from air exposure. Cleanliness and proper covering were crucial to keep the preserve fresh, an art passed down to prevent spoilage and waste in an era before refrigeration.