[Leica] Kippered herring

[douglas.sharp at gmx.de (Douglas Sharp)]

Typical Yorkshire  is to butter your kippers and put them under the 
grill for a few minutes or to simmer them slowly in milk (which reduces 
the saltiness) with a little butter .
You don't have to cook them, but most people do at least warm them 
through with one of the above methods.
Douglas

Phil Swango wrote:

> What was confusing me was the mention of poaching.  With most smoked fish
> there is no need for cooking.  I guess the "cold smoke" is the key.  
> So, do
> you have to cook kippers?  I enjoy smoked trout, whitefish, lox, carp, 
> etc.
> but they're not cooked.
>
> I grew up in the US deep south and know nothing of herring.  But I can 
> go on
> about turnip greens or collards.  Or fried catfish.
>