Archived posting to the Leica Users Group, 2006/10/11

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Subject: [Leica] Kippered herring
From: marcsmall at comcast.net (Marc James Small)
Date: Wed Oct 11 15:41:16 2006
References: <1be504db0610111510k1d69a5c5n9b43e7977a4be733@mail.gmail.com>

At 06:10 PM 10/11/2006, 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.

Phil

Lox are "hot-smoked" which means they are cooked 
while being smoked.  Cold-smoking does not cook, just smokes the fish.

Marc


msmall@aya.yale.edu
Cha robh b?s fir gun ghr?s fir!



In reply to: Message from pswango at att.net (Phil Swango) ([Leica] Kippered herring)