Smoked kippers are a beloved delicacy in the United Kingdom, and one of the finest examples of our rich tradition of fish smoking. Often underestimated, these cold-smoked herrings are as delicious as a slice of smoked salmon at their best.
To create a kipper, a fresh herring is carefully split open, gutted but not boned, and then salted. The fish is then suspended over smoldering wood chips, typically oak, for a period of 12-24 hours. This process, known as kippering, involves both salting and smoking the fish. The slow and cool smoking cures the fish, allowing it to keep for about a week, but it does not cook it. While it is possible to eat them raw, they are more commonly cooked by poaching, grilling, or jugging (immersing in boiling water for approximately 10 minutes).
The Kippers of Whitby
Whitby, a charming coastal town in North Yorkshire, is one of the many places in the British Isles with a long-standing tradition of kipper production. Unfortunately, due to a decline in local herring stocks, Whitby smokehouses now source their fish from Scandinavian fisheries. However, the distinctive flavor of Whitby kippers remains, making them a sought-after delicacy.
Quality Matters
It is essential to source your kippers from reputable smokehouses to ensure you are getting the best quality. Some producers may use inferior fish and dye them orange instead of smoking them, resulting in an inferior product. To avoid this, it is recommended to buy from small smokehouses where you can communicate directly with the manufacturer.
For those who prefer the convenience of online shopping, kipper.co.uk offers Craster kippers, while manxkippers.com specializes in Manx specimens. It is worth noting that manx kippers are traditionally made, whereas those labeled isle of man kippers are dyed. Additionally, traditional Craster kippers can be purchased at Waitrose.
Why Choose Smoked Kippers?
Smoked kippers offer a unique and delightful flavor that sets them apart from other smoked fish. The combination of the herring's natural richness and the smoky aroma from the oak chips creates a taste sensation that is both savory and satisfying.
These delicious fish are versatile and can be enjoyed in various ways. They can be served as a standalone dish with a squeeze of lemon, or incorporated into recipes such as kipper pâté or kedgeree. Their distinct flavor adds depth to any dish they are part of, making them a favorite ingredient among chefs and home cooks alike.
- Can smoked kippers be eaten without cooking?
Yes, smoked kippers can be eaten without cooking. The slow smoking process cures the fish, making it safe to consume without further cooking. However, they are often cooked through methods such as poaching or grilling to enhance their flavor.
In conclusion, smoked kippers from Whitby are a cherished British tradition. Their distinctive flavor, achieved through the slow smoking process, sets them apart from other smoked fish. Whether enjoyed as a standalone dish or incorporated into recipes, these kippers are a true delicacy that should not be missed. So, why not indulge in the rich and smoky taste of smoked kippers from Whitby?
If you want to know other articles similar to Authentic smoked kippers from whitby: a british delicacy you can visit the Fish category.
Related Articles