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KippersBritish contributions to world cuisine have been, frankly, somewhat limited. Perhaps due to their relative isolation as compared to the rest of Europe, or perhaps because of the climatic limits on the variety of available foods, the British have traditionally produced plain, grain-heavy fare that fails to inspire the world's gourmets. However, there are a few notable exceptions to this condition, and one of the best is the kipper. Kippers are smoked herring ? a dense, oily fish similar in texture to mackerel, but with a milder, sweeter flavor. While that may not sound exciting, kippers are esteemed worldwide for their rich, smoked flavors and supple texture.Kippers are part of an ancient British tradition that spans thousands of years. The process of curing and storing smoked seafood dates back to the earliest annals of history. Interestingly, while the British have been producing smoked herring for generations, the term "kipper" has only been used in reference to herring since the mid-19th century. In fact, the verb "to kipper" still refers to any process where a food is salted or seasoned and then allowed to dry, whether in open air or smoked. The best kippers start with the best herring, freshly caught in the cold waters of the Atlantic or North Sea. Cleaned and butterflied, the herring are brined and smoked with hardwoods, which may include hickory, oak, or other woods. The process, while passed by the British from generation to generation, is unique to each region and producer, making each type of kipper (Manx, Loch Fyne, and Caster to name a few) almost its own distinct product. However, kippers are not just delicious ? they are also quite good for you. They are very high in omega-3 fatty acids, which have been linked to lower rates of both heart disease and inflammatory ailments such as arthritis, and also low in saturated fat. The British Nutrition Foundation recommends 2-3 servings of oily fish (such as herring or mackerel) per week in order to take advantage of the omega-3 content, and kippers are a superb choice. Kippers can be grilled or baked (dotted with butter and wrapped in aluminum foil), and are delicious on their own or as part of a dish. A traditional British breakfast is to serve a grilled kipper (in place of the traditional smoked salmon) with scrambled eggs and toast. Alternatively, you could make a wonderful sandwich by layering chunks of kipper with sliced hard-boiled egg on good crusty bread, then topping it with a mixture of mayonnaise, cream cheese, and paprika. Of course, kippers can be used in place of almost any smoked fish. Over the years, kippers have graduated from an ordinary British staple food ? a method for preserving herring -- into a gourmet delicacy. The fatter fish of the cold northern seas seems to marry quite well with the application of hardwood smokes. Kippers are so flavorful and versatile that it's a wonder they are not more popular than they are. Ah well, that just leaves that much more for the rest of us. Kippers - Traditional Split Fillets 5 lbs Scottish Kippers Boneless Kipper Fillets - 5 lbs |
