Wokoki - I have no wish to cross swords with anyone, but I do find it confrontational to be called names. Without justification.
Wohoki wrote:If people want to make nasty, emulsified supermarket-style sausages with 40% mechanically recovered meat/60% rusk, in synthetic skins, they have every bit as much right to share their thoughts and ideas as anyone. Less food-fascism please.
dougal wrote:By all means 'do your own thing', and even tell the world about it.
But please can we recognise and draw a distinction between the making of Turkey Twizzlers with 'innovatively' even less turkey, and the skills of producing higher quality food?
I'm not sure I see the difference between my "food fascism" and your own.
I note your use of the word "nasty" in reference to "supermarket-style sausages". Surely that is just as perjorative as my posting!
Aren't you calling me names, when we are actually saying pretty much exactly the same thing?
Here's a pedantic reply to pedantry!
Wohoki wrote:You also might want to get your facts straight as well. "A kipper" is any fish that is gutted by spliting it down the spine and preserved by salting and possibly, but not necessarily, smoking. The process was used for hundreds of years in Scotland to preserve salmon before someone tried it with a herring, which used to be gutted via the belly for smoking.
... hence smoked salmon is also a kipper.
I'll take my facts from Davidson, unless you'd care to provide a more authoritative source.
He clearly states that the name *was* "formerly" applied to Salmon.
Hence, I don't believe that I was in error to state that a Kipper *is* a Herring (whatever it may have been in the past.)
Davidson notes the unreliability of early references to 'kippered salmon' as the word 'kipper' was used to refer to a fish that had spawned, and consequently was spent and, I'd suggest, torpid - linking it with "taking a kip'. It may indeed be that this particular treatment was applied to make spent fish marketable...
However, it would seem that the process was applied to Herring, initially in Northumberland, in the 1840's.
Which brings me to Craster, in Northumberland.
Wohoki wrote:Incidentally, raw kippered herring makes superb sushi, I had a box sent down from Craster last week, and we had some grilled with bread, butter and hot tea, some I potted, and some I served as sashimi. (Not all at the same time
, but they were all lovely.)
Mrs Grigson, in her book "Good Things", enthuses about the quality of kippers from the Craster family firm of Robson's.
It may not be generally known that Craster Kippers from Robson's, still run on traditional lines by the same family, are available in Waitrose supermarkets.
http://www.waitrose.com/food_drink/wfi/ ... 104038.aspThe sad thing is that the herring that Robson's use no longer come from British fleets. They are sourced from Scandinavia... (according to Rick Stein, who nevertheless approves the product).
Despite that, for a taste of a real, traditional product, at under �5/kg they are a remarkable bargain.
And, I'm delighted to agree with Wohoki, worlds apart from the usual supermarket travesties.