Archived posting to the Leica Users Group, 2006/10/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Douglas, I use a milk soak prior to cooking to reduce the fishy flavor of fish. Works well and provides a delicate and moister result. Regards, Greg ----- Original Message ----- From: Douglas Sharp <douglas.sharp@gmx.de> Date: Wednesday, October 11, 2006 4:31 pm Subject: Re: [Leica] Kippered herring > Typical Yorkshire is to butter your kippers and put them under > the > grill for a few minutes or to simmer them slowly in milk (which > reduces > the saltiness) with a little butter . > You don't have to cook them, but most people do at least warm them > through with one of the above methods. > Douglas > > Phil Swango wrote: > > > What was confusing me was the mention of poaching. With most > smoked fish > > there is no need for cooking. I guess the "cold smoke" is the > key. > > So, do > > you have to cook kippers? I enjoy smoked trout, whitefish, lox, > carp, > > etc. > > but they're not cooked. > > > > I grew up in the US deep south and know nothing of herring. But > I can > > go on > > about turnip greens or collards. Or fried catfish. > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >