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These are the most preserved of the smoked herring varieties - they are cleaned, but not split; being salted for about a week, then smoked for up to six weeks. They"ll keep for up to a year without refrigeration, and most now go abroad. They need soaking for 6-8 hours in cold water to revive them, changing this a few times to get rid of the salt. Then cook as kippers. Or they can then be eaten cold, after being skinned and thinly-sliced, or are good cooked with crusty bread. Fairly rare these days, but worth trying, if you can find them. See also "Bloaters"; "Buckling"; "Herring (clupea harengus)"; "Kippers"