British Kipper (Cold-Smoked Split Herring)
Kipper is an iconic British breakfast dish – a butterflied herring that is cold-smoked. The method originates from Northumberland in northern England and gives the fish a deep, smoky flavor with long shelf life. Oak wood is traditionally used for the characteristic British smoke flavor.
Ingredients(for 1 kg)
Instructions
Preparation (Butterfly cut)
15-20 minutesCut herring from head to tail along the backbone and open flat. Remove innards and pull out as many bones as possible. Rinse fish under cold water.
Short brine
30-45 minutesDissolve salt and brown sugar in water, add pepper. Lay fish flesh-side down in brine, weigh down, and let cure for 30-45 minutes.
Drying and pellicle formation
2-3 hoursRinse fish, pat dry, and hang or place on smoking racks. Dry in a cool place until a lightly shiny, tacky layer forms.
Cold smoking
12-16 hoursUse oak wood dust in a cold smoke generator. Keep the smoker temperature strictly below 25°C. Smoke for 12-16 hours until the fish have a deep brown color and intensely smoky aroma.
Pro Tip
True kippers are only cold-smoked and then pan-fried or grilled afterward. The smoking temperature must never exceed 25°C, otherwise the fish cooks and loses the typical kipper texture.
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