sgrìobh June Hughes
Post by June HughesPost by VivienBOn Fri, 14 Jan 2005 17:02:03 +0000, Malcolm Loades
Post by Malcolm LoadesPost by June HughesOn Sunday, I bought some Arbroath Smokies from M&S and cooked them for
lunch today. At the ripe old age of 29, it is the first time I have
cooked kippers, having been put off when my grandmother choked on a
bone in the 1950's. They smelled lovely and the flesh tasted good but
the bones were a devil to remove and there was very little meat on
them. Is there something I should know about how to eat kippers?
How did you cook them?
I 'jug' mine in hot water as opposed to grilling. Grilling dries the
flesh out to a degree and the meat doesn't come off the bones as easily
as with a nice, moist, jugged kipper.
Arbroath Smokies and kippers are quite different animals (so to
speak). Smokies are whole smoked haddock (I think) and tend to have
dryish flesh - I also found them to have rather a lot of fine bones
which did not separate easily from the flesh. Kippers are smoked
herrings, an oily fish, which also has fine bones if bought whole, but
good filleted ones are available.
That is correct. The bones did not separate easily from the flesh
(what there was of it!).
So what were they, smokies or kippers? Smokies I would expect, as Vivien
said to be haddies and kippers, herring.
I would normally poach the smokies with butter and milk, whereas I
wouldn't eat kippers, even Loch Fyne ones, however if I did they would
be grilled, with a large knob of butter. Just to heat them up otherwise
they would be too dry. Alternatively coat them in oatmeal to stop them
drying out and fry for about 3 minutes each side.
--
Lachie.
"Oats: A grain, which in England is generally given to horses, but in Scotland
supports the people." Samuel Johnson.