Kippers...

Postby saucisson » Fri Jun 16, 2006 4:36 pm

What an excellent idea, thanks Pokerpete and Wohoki. I use them for cutting carpet, carboard leather and heavy vinyl and never thought of using them in the Kitchen.

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Postby Wohoki » Fri Jun 16, 2006 5:43 pm

As Rik said , the pigs ear thing is taking something fine and making it coarse. Silk purse to sows ear, sows ear to silk purse. Easily done, either way.


Although.........

http://libraries.mit.edu/archives/exhib ... index.html


(Edited becuse Y can't sbell coorse :cry:
Last edited by Wohoki on Fri Jun 16, 2006 8:03 pm, edited 2 times in total.
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Postby Paul Kribs » Fri Jun 16, 2006 6:08 pm

Rik

Further to what I have posted, if you are having difficulty with the head, turn the fish belly up and insert your knife into the mouth past the throat and then cut downwards against the chopping board. You will get more purchase this way.

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Postby saucisson » Fri Jun 16, 2006 8:33 pm

With the fish face down and head away from me I started an inch or so behind the head, cut down to the ribs, then tinkled down the ivories to the tail, starting to the left of the spine as I'm right handed. I turned the fish around, cut up to the head and then cut the head in two from the back with a crunch.

Edit: the head cut was the most physical bit if they are at all slippery

I turned the fish back, and ran the knife progressively over the ribs so effectively producing a boned fillet on the left, until the membrane at the back of the belly cavity was exposed. Guts were hauled out by finger, leaving a flattened fish with spine and ribs attached to the right hand fillet and an almost boneless left side. After cooking a tug on the spine removes the skeleton almost intact.

As Paul suggests an initial head cut from within may make it easier, and I will try this next time.

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Postby Rik vonTrense » Fri Jun 16, 2006 10:10 pm

Thanks lads......

still want to know how long to leave in me cure bag ?


l
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Postby jenny_haddow » Sat Jun 17, 2006 7:03 am

Rik,

I measured the depth of the fish, which was half an inch in my case, I did a pair, then cure as for bacon, one day per half inch + two days = 3 days, out of the bag a good rinse and hang out to dry.

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Postby Rik vonTrense » Sat Jun 17, 2006 7:30 am

Cheers Jen......

I did three pairs and they are doubled up in three so it is about the same.
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Postby pokerpete » Mon Sep 11, 2006 10:11 pm

Isn't it the time of year to use the fruit of the fat herring shoals available?
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Postby pokerpete » Thu Sep 21, 2006 11:31 pm

pokerpete wrote:Isn't it the time of year to use the fruit of the fat herring shoals available?


With that in mind I ordered two pair of kippers from Peel on the Isle of Man from the only smokehouse left.
They arrived, were plump, golden, and thick bodied. A quick grilling at a high temperature on one side for one pair, accompanied by brown bread and butter was superb eating. The other pair is in the fridge, and no doubt will receive the same treatment.
I think the next move will be try some of some of the East Anglian fish fayre, now that the seasons have moved on.
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Postby Fricandeau » Fri Sep 22, 2006 6:50 am

Have you ever tried kipper, very carefully boned and then sliced across the grain, served like smoked salmon? I think it's every bit as good as wild smoked salmon, and far better than the farmed stuff.
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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Postby Spuddy » Fri Sep 22, 2006 7:02 am

What raw?
I've often wondered why we don't eat them raw, seeing as they're salted and then smoked not unlike smoked salmon.
Draco dormiens nunquam titillandus.
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Postby Fricandeau » Fri Sep 22, 2006 7:46 am

Yup, raw. It has to be a first rate fish, and you need some tweezers, a lot of patience and a sharp knife :D .
I love sushi and sashimi, but can't get fish anything like fresh enough locally, so I've experimented with COLD smoked fish, which goes very well with wasabi. The best are wild smoked salmon and kipper, followed by smoked trout and smoked eel.
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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Postby saucisson » Fri Sep 22, 2006 12:41 pm

Something else to try, thanks !

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Postby Fricandeau » Fri Sep 22, 2006 1:26 pm

Do give it a go, they'd be serving it in restaurants if it was a bit more "authentic".
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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