Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Hunterman on August 22, 2013, 12:11:01 PM

Title: Smoked vs Kippered ?
Post by: Hunterman on August 22, 2013, 12:11:01 PM: 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)
Title: Re: Smoked vs Kippered ?
Post by: Fl0und3rz on August 22, 2013, 12:15:26 PM: 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.
Title: Re: Smoked vs Kippered ?
Post by: Goldeneye on August 22, 2013, 12:19:05 PM: 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.
Title: Re: Smoked vs Kippered ?
Post by: Bullkllr on August 23, 2013, 01:42:25 PM: 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.
Title: Re: Smoked vs Kippered ?
Post by: Sitka_Blacktail on August 23, 2013, 02:11:05 PM: 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.
Title: Re: Smoked vs Kippered ?
Post by: Alchase on August 26, 2013, 11:52:53 AM: Quote from: Bullkllr on August 23, 2013, 01:42:25 PM
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)