What kind of fish is kippers?
The word kipper probably derives from the Dutch küppen, meaning to spawn, and was first applied to out-of-season salmon which, because of their emaciated condition and lack of fat, were usually split and smoked to make them more palatable. As early as the fourteenth century there were references to the ‘kipper time’ in connection with the Thames salmon fishery. Kippered herrings of the kind we are familiar with today were probably first made in the first half of the nineteenth century; John Woodger of Seahouses in Northumberland is reported to have made kippers in the 1840s by rousing split herring in dry salt and then smoking them heavily for several days in a brick kiln. Heavy salting and smoking were necessary then to prevent spoilage during distribution but improved transport facilities and the advent of refrigeration made these requirements no longer essential; the modern kipper is a lightly brined, lightly smoked product with a much shorter shelf life at room temperature and a mi
its a split herring basically this is a yum recipie for kipper chowder Kipper Chowder Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients For the fish: 570ml/1 pintfull milk 1 kipper For the base: 25g/1oz butter 25g/1oz plain flour milk (from strained kippers) 1 garlic clove, finely chopped 50g/2oz cheddar cheese, grated 100g/4oz cooked long grain rice For the spinach: 225g/8oz spinach 2 tbsp white wine Method 1. In a large sauté pan, gently heat the milk. 2. Poach the kipper for 3-4 minutes. 3. With a slotted spatula, remove the kipper onto a clean plate. Remove the skin, bones and flake. 4. Using a sieve, strain the milk into a clean bowl. 5. Make the base:melt the butter in a medium saucepan. 6. Add the flour and stir over the heat for 1 minute. 7. Remove the pan from the heat, pour in the milk stirring continuously to mix well. 8. Return to the heat, add the garlic and cheese. Cook for 2-3 minutes. Season. 9. Meanwhile to cook the spinach, wilt in a l
