SC - Corned Beef Question

[Stefan li Rous]

"Sharon R. Saroff" wrote:
> 
> Isn't a kipper a type of herring or sardine?
> 
> Sindara
> 
> At 01:17 PM 3/16/99 -0600, you wrote:
> >
> >
> >Adamantius, what is a kipper?

"A kipper" generally refers to a kippered herring, unless otherwise
specified as kippered salmon, sturgeon, etc.

Kippering is a light salt cure (I think in brine rather than a dry rub)
followed by a rather light cold-smoking, so the fish is not cooked in
the heat of the smoking. In the case of kippered salmon or sturgeon,
however, I believe it is more common to hot-smoke the fish so it emerges
from the smokehouse more or less ready to eat.

I recall reading somewhere that kippering actually originally referred
to the way the fish is split and splayed open for smoking (split down
the _back_ and held open with little wooden splints). In any case,
kippered herring are a fairly common Scots export, and fresh ones can
still be a little too salty for most Americans' taste if cooked in a
skillet with eggs, which is a fairly common way of eating them. They're
actually better poached in a skillet of water, then drained and
buttered, and there is a way of jugging them by putting them in a tall
jar or pitcher with boiling water. Alternately (and be aware this is
heavy-duty sacrilege) there are canned "kipper snacks", fillets of
kippered herring, cooked and ready to eat, which, while sacrilege,
aren't such a terrible introduction to the product for children and
others easily intimidated.

My reference to kippers was sparked by the references to eggs, bacon and
sausages at breakfast. They're fairly common in the British Isles as an
accompaniment to eggs and surely beat the stuffings out of Spam in that
regard... 
   
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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