by pokerpete » Sat May 27, 2006 2:14 pm
Kippers (herring).
Best from June-October, and thick and fatty.
Split the head and down one side of the spine. Remove the gut without damaging the belly wall, then remove the backbone.
With a 70% brine solution small fish 3 mins, medium 5 mins, and large 10-12 mins. Drip dry for 1 hour, and keep the sides apart.
Smoke at 30C/80F or below for 6-8 hours.
In the rest of Europe herring are normally hot smoked without prior brining which leaves them bland.
If cooked herring is required split the fish from anus to throat, and gut.
Wash thoroughly, and use a 80% brine solution, immerse them for 10 mins, and allow to drip dry. Cold smoke overnight. Raise the temperature slowly until the dorsal fin comes away, which should take about 45mins.
That's about it folks, now go and catch some.
This information comes by of Kate Walker of Innes Walker manufacturers of smokers and smokehouses.