Cold Smoked Herring (Kipper Style)

Name: Kalt geräucherter Hering (Kipper-Stil)
Total time: 20 h
Ingredients: 80 g Meersalz; 1000 ml Wasser; 5 g Schwarzer Pfeffer, ganz; 3 Stück Lorbeerblätter; 30 g Zwiebel, grob geschnitten; 20 ml Essig, weiß

BrineFishCold SmokingMedium20-28 hrs18-25 °COak + Beech

Classically cold smoked herring in the traditional style, where the whole fish is split and smoked overnight. The combination of a strong brine and long smoking time creates the typical kipper aroma with deep, smoky notes. Perfect for breakfast or as a classic Northern European snack.

Ingredients(for 1 kg)

Sea Salt80 g

Water1000 ml

Black Pepper, whole5 g

Bay Leaves3 Stück

Onion, roughly chopped30 g

White Vinegar20 ml

Instructions

Prepare Fish

20 min.

Gut herring and cut along the backbone (butterfly cut) so they open flat. Head can be left on or removed. Gills must be completely removed.

Brine Curing

8-12 hours

Dissolve salt in cold water, stir in all remaining ingredients. Submerge herring completely in brine and cure in the refrigerator at 4 °C. Cure smaller fish for a shorter time (8 hrs), larger fish longer (12 hrs).

Drying

2-3 hours

Remove herring from brine, rinse under cold water. Hang on smoking hooks or place on a rack. Dry at cool room temperature (max. 18 °C) until the surface is completely dry and firm.

Cold Smoking

8-12 hours

Smoke at 18-25 °C with oak and beech for 8-12 hours. Classic kippers are smoked continuously. The typical golden-brown color indicates proper completion. Rest for 12 hours in a cool place after smoking.

Pro Tip

Always smoke herring split open using the kipper method – this allows smoke to penetrate evenly into the belly and back area, creating the typical golden-brown color.

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