are kippers smoked?
WHENEVER I go back to England, I search out favorite foods from my childhood. Fruit pies with Devonshire cream, roast beef and Yorkshire pudding, smoked salmon and smoked haddock are among my favorites, and, of course, kippers for breakfast. I am always delighted when I find kippers still going strong. In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side. In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper. Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs. If I want kippers, I just go to the supermarket or the fishmonger... Answer to the OP probably depends on where in the world you are. If I want kippers, I just go to the supermarket or the fishmonger. Fishmonger is more likely to have them unwrapped. 8 Replies Reply. Fish can be hot smoked, a process which fully cooks the fish over smoke or cold smoked, which cures the fish over smoke. Many smoked fish can be enjoyed eaten simply as they are, with a little bread and butter on the side and a touch of horseradish crème fraîche or a squeeze of lemon juice. They are also very nice to cook with, whether used to add flavour to a fish pie, transformed into pâté or used in pasta sauces and fishcakes. Kippers are either herring or salmon which have been cold smoked. Though kippers are popular throughout the British Isles, the Isle of Man is particularly famous for its version of the plate. My mother would make a special breakfast on occasion of fresh smoked kippers and scrambled eggs served with lashings of hot buttered toast and mugs of steaming tea. Kippers are not just breakfast food but can be served for lunch or supper. A kipper is a smoked herring. After they have been caught, the herrings are gutted, split and lightly soaked in brine. Then they are smoked over hardwood chips in a kiln. The best ones come from the Isle of Man, Loch Fyne and Northumberland and are sold complete with head, tail and backbone. Directions See How It's Made. 1  In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side. 2  In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper. 3  Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs. Kippers are herring or sometimes salmon which have been split in half, cleaned, salted, and then cold smoked. The result is a highly flavorful, nutritious fish which can be eaten in a wide assortment of ways. Many people associate kippers with British cuisine specifically, as they are a popular breakfast item in the British Isles, but similar versions of preserved fish are eaten in many nations around the world. Kipper: this classic British smoked fish, a traditional breakfast dish, is made by cold smoking whole herring, which have been split and gutted. Look out for that Northumbrian speciality the Craster kipper, produced in the coastal village of Craster and smoked over oak to give a rich, smoky flavour.
Yes, it is a smoked herring.