"Graeme...in London" wrote in message >
> "limey" wrote in message
> >
> > 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

I suppose my mother didn't like the lingering fishy smell. She also
poached smoked haddock. Graeme, what is the difference between smoked
haddock and Finnan Haddie?

Dora