"limey" > wrote in message
...
>
> "maxine in ri" > wrote in message
> ...
> > It was early in the morning, and I had a couple of things to
> > pick up at the market on the way to work. The clerks were
> > setting out the day's goods, and on top of their cart were
> > several packets of smoked herring. It smelled soo good.!
> >
> > Got it home, and tried a piece. Bleh! Like eating a handful
> > of fishy salt.
> >
> > So this is not something to nibble with crackers and cheese of
> > an evening.
> >
> > What can I do with it? How can I desalinate it? Why did it
> > have to smell so good???
> >
> > maxine in ri,
>
> Kippers (smoked herring) were/are pretty popular in England (for
breakfast,
> Maxine!). Because of their strong, salty flavor the only way I've known
> them to be cooked is poached.
>
> Dora
>
>
>

I'm going to pitch in here just to say that kippers are produced and eaten
on a regular basis in Scotland. They are usually grilled/broiled for a few
minutes (skin side down) thus allowing the bones to crisp and be eaten. They
are extremely tasty simply served with a knob of butter being allowed to
melt accompanied with some toast. The down side is your kitchen stinks for
hours afterwards. Poaching in water eliminates the smell factor but you
can't eat the bones.

There are also 2 other kinds of smoked fish from Scotland that resemble
kippers. Finnan Haddock and Arbroath Smokies.

All 3 fish make for good, healthy, economical eats.

Graeme