![]() They are on the Marine Conservation Society’s list of fish to eat because they are a sustainable fish. Then drain and dry them with kitchen paper, and serve on hot plates with a knob of butter to melt over each fish. Kippers, an oily fish with Omega 3 content, are quick and easy to cook whether frozen, in the bag, or chilled. Now pour in enough boiling water to cover the kippers, put a lid or plate on top of the jug, and leave them in a warm place for 6 minutes. All you do is remove the heads, then fold the sides of the fish together and pack vertically in a tall warmed jug. Jugged kippers: This is a traditional, and sometimes preferred, way to prepare kippers. If you have an aversion to bones, you can of course buy kipper fillets: treat them in just the same way. Serve immediately with lemon to squeeze over them and perhaps a dash of cayenne. Gently peel away the main backbone by the tail and drizzle some extra virgin olive oil and squeeze of fresh lemon. Microwave, yes micowave, for 2.5 minutes. Ingredients Naturally Wood Smoked Fillets of Kippered Herring, Salt. How to cook kippers for breakfast (or any time of day): Put your kipper on a plate. Try them in salads, casseroles or sandwiches. Grill them for 1 minute, turn them over (flesh side uppermost), brush the flesh with melted butter and grill for a further 4-5 minutes until the butter is sizzling. Moist, perfectly cooked and ready in 2 minutes. Remove the heads and tails from the kippers with scissors, then lay the fish on the foil, skin side uppermost. Grilled kippers: Pre-heat the grill, then line the grill pan with foil (which will stop any kippery smells haunting the pan) and brush the foil with melted butter. Both kippers and herrings taste especially good cooked on a barbecue out in the open air – in which case, no lingering smells to worry about. No problem if you cook them the very best way of all and that’s on the barbecue. I also think grilling is the best way to cook them.‘But what about the smell?’ you’re thinking. A kipper is a small, oily whole herring fish which has been slit from head to tail, gutted, brined or pickled and treated to cold smoke, which is most commonly eaten in certain North American regions and the United Kingdom as grilled for breakfast. They are excellent baked in a hot oven, but line the baking tray with foil to avoid any fishy flavours. All fish (and meat) tastes better cooked on the bone, and kippers are no exception. Look for plumpness, oiliness, a silvery golden colour and a good smoky smell in a kipper. Some undyed kippers are still available from parts of Scotland and the Isle of Man, but they’re mainly available only in the north-west. Most kippers today are also dyed: this is done to compensate for what would otherwise be their anaemic under-cured appearance. One of the sad things in the history of kippering (a curing process invented in the 1840s by a man called John Woodger) is that since World War II – when some foods were required by weight rather than number – most kippers have been under-cured, because curing removes moisture and therefore weight. A kipper is a fat, juicy herring that has been split, gutted, salted and smoked.
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