Archived posting to the Leica Users Group, 2006/10/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 08:34 AM 10/11/2006, G Hopkinson wrote: >Great link for the fish place, but the prices, >yikes. Feel free to post those beef recipes! I agree, Hoppy. I paid $US 8.99 for two large kippers, about 1 pound (500gm) or slightly more -- that's about $AUS 12.00 or ?4.84. But, then, I pay $US 9.99 a pound for lobsters (alive or steamed) at the local Commissary -- that's about $AUS 13.42 or ?5.38 (and these are no bloody prawns, mind you -- they are the real, two-clawed things). That Whitby firm also does not appear to mail its product outside of the UK and Northern Europe. (I was interested to note that the only oysters they offer are Pacific oysters. Pacific oysters are larger and a bit less tasty than are Atlantic or Chesapeake Bay oysters. There are now efforts to establish Atlantic oyster farms along the California coast -- I have had some of these Pacific-raised Atlantic oysters on the half shell, and they are closer in taste to Blue Point than to Chesapeake Bay oysters in taste. Quite good.) Kippered Herring or Kippers actually began as kippered salmon and herring was only subjected to the process towards the end of the 19th century. The process is proprietary -- it involves splitting and gutting the fish and then salting it and cold-smoking it. (Fish cold-smoked without being salted are known as "bloaters" as they are slightly thicker than are kippers. The use of the term "kippers" is restricted to a few British and Canadian firms -- the kippers I had were from Newfoundland but they are honestly indistinguishable from the UK product -- I have had them both. "Smoked" fish, on the other hand, are usuallly hot-smoked and have a stronger and more pungent flavor. (Smoked Baltic Sprats are becoming available over here, and those are quite delectable.) I didn't have a chance to take any pictures, I fear, before the kippers had been decanted into my digestive system. Maybe next time! Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!