Welcome to a rewind of one of my favourite series…I do love an A-Z…Today Sally of Smorgasbord Magazine is rewinding the letter K…Thank you, Sally, the letter K has some of my favourite dishes the lovely northern Thai curry of Khow Soi and the delicious stir fry of Kanom Moo Krob…crispy pork and kale…delicious…
The letter K seems to lend itself too much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…
Kippers, I remember that smell very well as a child my dad loved Kippers, So what is a Kipper?
A kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).
In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.
My abiding memory is the bones and the smell …you can imagine a fussy child picking all those little bones out. and screwing up her nose..lol.
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