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Herrings Kippered

A method of preparing kippered herrings by soaking, buttering, and grilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Herrings Kippered

Ingredients

Directions

Prepare

  1. If the kippered herrings are fresh and moist, immerse them in hot water for 5 minutes.

  2. If they are dry or over-smoked, soak them for about 30 minutes.

  3. After soaking, wipe the herrings dry.

  4. Rub the inner side with butter.

Grill and serve

  1. Grill the herrings quickly over a clear fire for 3 to 4 minutes.

  2. Spread a little cold butter on top before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Kippered herrings
Provide the main smoked, salty fish flavour and the flesh that is cooked through.
Butter
Adds richness and moisture to the fish, and a little cold butter on top adds a creamy finish.

The step that matters

Choosing the soaking time. Fresh, moist herrings need only a short soak in hot water, while dry or over-smoked ones need about 30 minutes to draw out excess salt and smoke. Soaking too long or too briefly changes how salty and dry the fish tastes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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