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Kippers
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II. Terminology The English philologist and ethnographer Walter William Skeat derives the word from the Old English ''kippian'', to spawn. The word has various possible parallels, such as Icelandic ''kippa'' which means "to pull, snatch" and the Germanic word ''kippen'' which means "to tilt, to incline". Similarly, the Middle English ''kipe'' denotes a basket used to catch fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kipper
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II. Terminology The English philologist and ethnographer Walter William Skeat derives the word from the Old English ''kippian'', to spawn. The word has various possible parallels, such as Icelandic ''kippa'' which means "to pull, snatch" and the Germanic word ''kippen'' which means "to tilt, to incline". Similarly, the Middle English ''kipe'' denotes a basket used to catch fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craster Kipper
Craster kippers are kippers from the Northumberland village of Craster. They have been acclaimed as the best British kipper. Background Like the Newmarket sausage or the Stornoway black pudding, the Craster kipper (sometimes called by aficionados simply "the Craster" ) is a British food named after, and strongly associated with, its place of origin. Although the herrings used for Craster kippers may no longer be strictly local, the defining characteristic of the Craster kipper is that the smoking process takes place in a smokehouse located in or around the village of Craster. Clarissa Dickson Wright has named Craster as the birthplace of the kipper. There is, however, some dispute over this – other places, including the nearby town of Seahouses, also claim this distinction. Preparation and characteristics Although a long-standing tradition in Craster, commercial kipper production is currently only continued there bL. Robson & Sons using their over 100-year-old smo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bloater (herring)
Bloaters are a type of whole cold- smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. Popular in the 19th and early 20th centuries, the food is now described as rare. Bloaters are sometimes called Yarmouth bloater, or, jokingly, as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London). The bloater is associated with England, while kippers share an association with Scotland and the Isle of Man (the Manx kipper). Bloaters are "salted less and smoked for a shorter time" while kippers are "lightly salted and smoked overnight"; both dishes are referred to as ''red herring''. According to George Orwell in ''The Road to Wigan Pier'', "The Emperor Charles V is said to have erected a statue to the inventor of bloaters." They are given the name "bloater" since they are swelled, or "bloated" in preparation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bloater (herring)
Bloaters are a type of whole cold- smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. Popular in the 19th and early 20th centuries, the food is now described as rare. Bloaters are sometimes called Yarmouth bloater, or, jokingly, as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London). The bloater is associated with England, while kippers share an association with Scotland and the Isle of Man (the Manx kipper). Bloaters are "salted less and smoked for a shorter time" while kippers are "lightly salted and smoked overnight"; both dishes are referred to as ''red herring''. According to George Orwell in ''The Road to Wigan Pier'', "The Emperor Charles V is said to have erected a statue to the inventor of bloaters." They are given the name "bloater" since they are swelled, or "bloated" in preparation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckling (fish)
A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed but the roe or milt remain. They may be eaten hot or cold. Origin The word may come from the German ''Bückling'' or the Swedish ''böckling'', both words denoting a hot-smoked variety of the kipper. Bucklings, bloaters and kippers All three are types of smoked herring. Buckling is hot-smoked whole; bloaters are cold-smoked whole; kippers are split and gutted, and then cold-smoked. See also * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ... References External linksHerring page Fish processing Food preservation Oily fish Smoked fish Herring dishes British seafood dishes {{herrings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckling (fish)
A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed but the roe or milt remain. They may be eaten hot or cold. Origin The word may come from the German ''Bückling'' or the Swedish ''böckling'', both words denoting a hot-smoked variety of the kipper. Bucklings, bloaters and kippers All three are types of smoked herring. Buckling is hot-smoked whole; bloaters are cold-smoked whole; kippers are split and gutted, and then cold-smoked. See also * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ... References External linksHerring page Fish processing Food preservation Oily fish Smoked fish Herring dishes British seafood dishes {{herrings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mark Kurlansky
Mark Kurlansky (December 7, 1948) is an American journalist and writer of general interest non-fiction. He has written a number of books of fiction and non-fiction. His 1997 book, ''Cod: A Biography of the Fish That Changed the World'' (1997), was an international bestseller and was translated into more than 15 languages. His book '' Nonviolence: Twenty-five Lessons From the History of a Dangerous Idea'' (2006) was the non-fiction winner of the 2007 Dayton Literary Peace Prize. Life and work Kurlansky was born in Hartford, Connecticut on December 7, 1948. He attended Butler University, where he earned a BA in 1970. From 1976 to 1991 he worked as a correspondent in Western Europe for the ''Miami Herald'', ''The Philadelphia Inquirer'', and eventually the Paris-based ''International Herald Tribune''. He moved to Mexico in 1982, where he continued to practice journalism. In 2007 he was named the Baruch College Harman writer-in-residence. Kurlansky wrote his first book, ''A Conti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of Fishing
Fishing is a prehistoric practice dating back at least 40,000 years. Since the 16th century, fishing vessels have been able to cross oceans in pursuit of fish, and since the 19th century it has been possible to use larger vessels and in some cases process the fish on board. Fish are normally caught in the wild. Techniques for catching fish include hand gathering, spearing, netting, angling and trapping. The term fishing may be applied to catching other aquatic animals such as shellfish, cephalopods, crustaceans and echinoderms. The term is not usually applied to catching aquatic mammals, such as whales, where the term whaling is more appropriate, or to farmed fish. In addition to providing food, modern fishing is also recreational sport. According to FAO statistics, the total number of fishermen and fish farmers is estimated to be 38 million. Fisheries and aquaculture provide direct and indirect employment to over 500 million people. In 2005, the worldwide per capita c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
