In Haiti, kipper with scrambled eggs or with rice or pasta is a popular entrée for breakfast. In the United States, where homemade kipper recipes aren’t as common, kipper snacks are much preferred. In the United Kingdom, kipper is eaten for breakfast or dinner and sometimes as an accompaniment to tea as well. Kipper Flan – For this dish, the boiled and flaked kipper fillets are cooked in a mixture of margarine, flour, milk, sauce, lemon juice, eggs, seasonings and sage and then, baked. Kipper and Mushroom Salad – This is one of the most common kipper recipes, which includes the marinating of the fillets and mushrooms in a mixture of red pepper, lemon juice, Tabasco, oil and seasonings and chilling them in a refrigerator. Kippers in lemon dressing – This is a popular starter for summer lunches made by grilling the lemon and spice marinated kipper and served with lemon butter dotted all over the fillet and lemon wedge garnish. Here are some of the popular dishes made with kipper herrings – Kipper snacks are commercially sold precooked kipper herrings which are ready to eat, unless one prefers to use the fish in other dishes. Kipper can be used in different preparations as suggested by different kipper recipesand so finding the fish in grilled, jugged, roasted, fried or boiled forms is common. Modern day kipper is lightly brined and lightly smoked and can be stored at room temperature but with an expected shorter shelf life. However, with the advent of refrigeration and better transportation facilities, heavy salting and smoking became lesser practiced to prevent the spoilage of the fishes during distribution. The Kippered herrings, much common in the modern world, are thought to have been first made in the early half of the 19 th century, when Seahouses in Northumberland’s John Woodger made kippers during the 1840s by dry salting spilt herrings and heavily smoking the fishes in brick kiln for several days. References to “Kipper time” have been recorded to as far as the fourteenth century in connection with fishery for the Thames salmon. The kipper terminology traces its origin in “küppen,” the Dutch word for “spawning” and the kipper method was first applied to an out-of-season salmon to make it more palatable even when it lacked fat. The mild smoky flavor of the fish makes it a popular addition in different dishes and some of the well known kipper recipesare kipper in lemon dressing, kipper in mushroom salad and jugged kippers. Often, kipper is dyed with an edible rich mahogany color as its color fades post smoking. Generally kippers are boneless or block fillets of fatty herring fish and the fat content goes a long way in the determination of the quality of the kipper, which most recommended by the kipper recipesfor better taste of the dishes. A kipper is a small, oily whole herring fish which has been slit from head to tail, gutted, brined or pickled and treated to cold smoke, which is most commonly eaten in certain North American regions and the United Kingdom as grilled for breakfast.
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