Kippers

A kippers (here with a "hole" of the hot smoking type with fish speared on the side)

Kippers on offer

As Kipper (also Bücking or Pökling ) refers smoked herring with head. The salts and gutting the fish is optional. The name is derived from the Low German term bückinc , originally from Bok . This refers to the pungent smell of the fish when consumed. In addition to Germany , it is also made in Denmark and the United Kingdom .

In the past, it was common to prepare whole fish bodies. These smoked fish , known as “round goods”, contain in particular the popular herring roe . Since the innards (roe, stomach, intestines and milk ) can be infested with nematodes , sales in Germany have only been permitted since 1987 with the addition “could contain nematodes”. Traditionally, the catch is used for the preparation in midsummer, which followed the fishing season for herring herring . Currently, the catch is used according to the season from February to November, observing the legal closed seasons . Kippers are available all year round in the fish trade, as frozen fresh fish is also used for this.

variants

Small kippers or small kippers : Use of smaller, uncut pegs

Delicatessen kippers or Kipper : gutted herrings without a head (see also Kipper for the cold-smoked British variant)

Kipper fillet: hot smoked herring fillet

Cold-smoked fish products made from herring are also known colloquially as kippers:

Heringsbückling or Lachsbückling : gutted salted herring

Smoked herring or salmon herring : whole salted herring , thrown or whole

Web links

Wiktionary: Kückling - explanations of meanings, word origins, synonyms, translations

Individual evidence

^ German food book, guidelines for fish, crustaceans and molluscs and their products. Point II D 2 aa
↑ The new kitchen dictionary. From Aachener Printen to intermediate ribs. 13th edition, dtv, Munich 2011, ISBN 978-3-423-36245-0 .
↑ Brockhaus Kochkunst, p. 91, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .
↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .

[1] German food book, guidelines for fish, crustaceans and molluscs and their products. Point II D 2 aa

[2] The new kitchen dictionary. From Aachener Printen to intermediate ribs. 13th edition, dtv, Munich 2011, ISBN 978-3-423-36245-0 .

[3] Brockhaus Kochkunst, p. 91, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .

[4] Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .

[5] Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .