Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Hunterman on August 22, 2013, 12:11:01 PM
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I have been trying to find out what the difference between smoked and kippered salmon. I remember eating kippered salmon when I was young (40 plus years or so ago). I have yet to find what the difference is :dunno:
Hunterman(Tony)
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FIL makes kippered by just drying the fish in the smoker, with smoke, whereas "smoked" tends to be smoked longer and has lower moisture content.
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The kippered I made some years back had a dark rum and brown sugar syrup that is applied to the salmon. The fish comes out pretty darn sweet with a bit of a rum in the aftertaste.
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I think you will find there are as many recipes/varieties of "kippered" salmon as there are smoked.
To the best of my knowledge, kippering is an old term that refers to a hot smoked or cooked smoked method. Traditionally, smoked fish meant cold smoked/dried.
IMO technically most smoked fish that people do at home in a Little Chief or other "hot" smoker is actually kippered.
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Bullkllr is correct. Kippered salmon is smoked and baked at the same time. Old school smoking takes days as the fish is cured by the smoke instead of the heat.
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IMO technically most smoked fish that people do at home in a Little Chief or other "hot" smoker is actually kippered.
:yeah:
The only key to kippered salmon is temperature
"The only critical step in making perfect Kippered Salmon is bringing the product to the proper temperature (130°-132° F.) in the smoker."
Here is a good article on Kippered salmon explanation
http://www.sausagemania.com/kippermania.html (http://www.sausagemania.com/kippermania.html)