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Thread: Kipper Snacks

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    Oh yeah, I don't have them all the time, every now and then.

    Smoked oysters, the mustard or hot sauce version of sardines.

    And related but a lot saltier, blind robins which are impossible to find anymore and anchovies.

    Anchovy and cheese wrap, microwaved with a line of sriracha - that's the $#@!.
    my junk is ugly

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    Standing Wolf's Avatar Senior Member
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    Quote Originally Posted by Dr. Who View Post
    For one thing, herring are a bigger fish and canned kippered herring are both deboned and smoked. The texture is also very different than sardines - more robust. Sprats would be closer to sardines in flavor and texture, but again they are smoked and I've never had smoked sardines, or sprats not smoked, so does make comparisons difficult.

    I've also had whole smoked kippered herring (not canned). They are really salty but good.
    I just remembered going to a huge store when I was in Wales - it was a Tesco, and it was the size of a couple of WalMarts put together and maybe a Target tacked on - and looking for sardines, among other things. What I found instead were labeled "Pilchards", but they looked and tasted exactly the same as sardines. I've read that the technical difference has something to do with the size of the fish they come from, so maybe it's some kind of obscure legal requirement in labeling - I don't know.
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    Everything you didn't want to know about herring and never asked ...

    Quote Originally Posted by Standing Wolf View Post
    I just remembered going to a huge store when I was in Wales - it was a Tesco, and it was the size of a couple of WalMarts put together and maybe a Target tacked on - and looking for sardines, among other things. What I found instead were labeled "Pilchards", but they looked and tasted exactly the same as sardines. I've read that the technical difference has something to do with the size of the fish they come from, so maybe it's some kind of obscure legal requirement in labeling - I don't know.
    The family Clupeidae comprises some 200 species that share similar features. The species Clupea also known as herring are silvery-colored fish with a single dorsal fin, which is soft and without spines. They have no lateral line and have a protruding lower jaw. They range in size from about 3 inches to 18 inches. The species sardine or pilchard (depending on whether you are from the UK or not) are small, silvery, elongated fishes with a single short dorsal fin, no lateral line, and no scales on the head and range in size from 3 to 12 inches. Those less than 6 inches are generally referred to as sardines and over six inches, are referred to as pilchard, but this is not a hard and fast rule.
    As with the family Salmonidae, Clupeidae has salt and fresh water species.


    Sprats vs Sardines:

    Sprats (that you find in a can) are a small marine fish of the herring family, however so are sardines, just a different sub-species. What's funny however, is that true sprats are a type of sand eel. Anyway, I digress. The differences between sprats and sardines involve the habitat of the sub-species and the way food producers identify the fish for sale at market, a distinction that results in the labeling of several subspecies as sardines. Sprats, AKA bristlings, are European herring but the term sprat is also applied to certain species of commercial American herring. This species is marketed both as Norwegian or Swedish anchovies and sardines and sometimes as "bristling sardines". True sardines come from the waters around Portugal, Spain and France, and usually these are of the pilchard sub-species of herring. The herring that come from the coast of Maine are sold as sardines as are those that come from the coast of California, although the latter are much closer to the sub-species known as pilchard. To add to the confusion, there are a number of other small fish that are also sold in cans as sardines.

    Kippers:

    A kipper also known as the (proverbial) red herring, is a herring that has been butterflied from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smoldering woodchips (typically oak). The cold-smoking actually renders the flesh of the fish a reddish color however it takes longer smoking to achieve the color. In practice they are cold-smoked for less time and then dyed red. The fish must be cooked before being consumed. Those sold as kippered snacks are undyed and have already been cooked and are sold canned.


    Are you hard of "herring" yet?
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



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    So, does it tell you on the can whether they've been cooked or not?

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    Quote Originally Posted by chaidragonfire View Post
    So, does it tell you on the can whether they've been cooked or not?
    They generally say "ready to eat", but by definition "kippered snacks", are cooked, whereas kippers in a fishmongers case are not cooked.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



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