What kind of fish is kippers?

Question

i don't think kippers is the real name of the fish lol i know this sounds stupid but i hope you get what i mean! also what goes well with them? i have some in the pantry and don't know what to do with them. thanks

Answer 1

Herrings.

Answer 2

Herring

Answer 3

The smelly kind ;)

Answer 4

a kipper is a smoked herring

Answer 5

  dead ones .

Answer 6

As to what to have with them, keep it simple. Grill a tomato along with them, maybe a mushroom or two, depending on size. Serve on wholemeal bread, with a little bit of green salad. Less is more.  

Answer 7

A kipper is a whole herring that has been cut from head to tail, gutted, salted and smoked.

Answer 8

Kippers are smoked herring yum yum

Answer 9

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 large pan with the wine for 2-3 minutes.

10. Strain, then squeeze out the excess water using a clean tea towel.

11. To serve stir the rice, kipper flesh and spinach into the base mixture.

Hope this helps!!

  

    





  

  

    

Answer 10

Have a nice fry up with these smoked herring in the morning after a heavy night out. Can't beat it.

Answer 11

herring.

just season wrap in aluminium foil.

place in oven gas 7 for 10~15 minutes

Answer 12

Smoked herring,they can be grilled,fried or poached in water.I should use them up quite soon if they are only in your pantry,not in the fridge!

   (unless they are tinned of course)

Answer 13

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 mild smoky flavour.

A kipper is a fat herring with guts and gills removed, split down the back from head to tail, lightly brined, dyed if desired, and cold smoked at an air temperature not higher than 30°C.

Boneless kippers are block fillets of fat herring, brined and smoked as for kippers. Kipper fillets are either single fillets of fat herring brined and smoked as for kippers, or single fillets cut from boneless kippers.

Good Luck!

Answer 14

I like to take the Kipper Snacks, drain them, mash them, add diced onions, some fresh-ground black pepper, and enough mayonnaise to hold it together.  Then I like that spread on a cracker.  Works with regular Saltines as well as on a Ritz.  You can also use it in a sandwich.  My father, to this day, still eats them - and he's 87 yrs old and in excellent health after years of sardines and kipper snacks.

Answer 15

split, salted and smoked herring