Wednesday, 2 April 2014

Smoked Herrings

Smoked Herrings
29 Nov, 2013 | From Gerda of Netherlands

A kipper is a whole herring, a small, oily fish,[1] that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering woodchips (typically oak).

Smoked Herring is first salted and then smoked to preserve it, therefore in most preparations, the Smoked Herring is de-salted to remove almost all of the salt leaving just enough to taste. Smoked Herring completes the salt-meat quartet that is often used in Caribbean cuisine; the other three being salt fish, salt beef and salted pig tails.

Smoked Herring is used very much the same way as salt fish. It is sauteed with lots of onions, tomatoes, herbs and hot peppers, made into a choka, or a paste to be eaten with bread or biscuits.

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