Cooking smoked fish without causing a stink

How do you cook smoked fish without causing a stink or a smell in the house? How can you cook and eat smoked fish like kippers (smoked herring) without making a very fishy smell that stinks the house out?

There are a few methods and one of the easiest is cooking in a liquid (poaching). With smoked fish the liquid is normally something like water or a water/milk combination. It is different to the cooking fresh fish method of ‘court bouillon’ that you create a flavoured stock.

As you are cooking the smoked fish such as smoked herring (kippers) in water it does not burn fat and produce lots of smoke, so you dont stink the house out. No burning fat no very smelly house or smell. Which is also a shame in its own way!

The other benefits of cooking smoked fish in a liquid are that it makes it very moist and tender and you can easily shred it, and it takes out a little bit of the salt.

The easiest way to cook smoked fish without creating a stink is to boil up some water and then put the smoked fish in a pan, cover with a lot of water and cover it all with the pan lid. Leave it for around 15 minutes and at the end of this time it will be soft and as someone once sung

Rock and pool is nice and cool
So juicy sweet…
Our only wish to catch a fish
So juicy sweet…

You can then empty the water and shred the fish and add anything you want to.

 

A great idea is to heat up some oil in a pan and add onions, peppers and other stuff and then pour that over the fish. Give it a quick mash up then enjoy.

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Smoked Herring – Kippers!

Top result today, the sun was finally shining after a week or two of terrible weather and I went to the local fishmongers. While ordering the boring cod and some other fish I didnt know the name of and was going to remember until … I spotted some yellowed fish with a Herringbone like pattern on them. They could not be could they? They look like they are? No way? Yes way!

Smoked Herring or as they are known throughout the Red Dwarf Universe … Smoke me a kipper, I’ll be back for breakfast!

When I was young I use to live near a smoke house and the smell was amazing and I love smoked anything, especially herring.

Now the problem with smoked fish is that they do rather smell the house out and as much as I love the aroma others may not be so appreciative. is there a way to cook or eat smoked kippers without causing a stink? The good thing about smoked herring or kippers are that they are nearly or are already “cooked” during the smoking process. So they do not need the same amount of cooking as a fresh fillet of fish.

I found this recipe and method of how to cook smoked herrings (kippers) and adapted it slightly. The brilliant thing about this method of cooking smoked herring (kippers) is that you do not need to fry or cook the smoked herring (kippers). You just put the smoked herring (kippers) in a pan and cover it with boiling water for 15 minutes. This softens the smoked herring (kippers), takes out some of the saltiness and means you can break or up shred the smoked herring (kippers). Then you add an onion, pepper and anything else you fancy to it and mix them together. Then heat up some olive oil in a pan until it is smoking hot and pour it over the smoked herring (kippers) mixture to slightly cook it!

I changed it slightly as I am not a great fan of raw onions so I added them and the peppers to the oil while it as warming up. Then I took them out and added them to the smoked herring (kippers) and then heated the oil up until it was smoking and added it to the mixture.

The result? Fishy fingers! And a house that, unfortunately, did not smell to the highest of heavens of smoked herring (kippers).

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Frying fish fillets instructions

The first thing to realise about cooking fresh fish, especially if it is filletted, is that it cooks very quickly and is perhaps the easiest of foods to cook. To pan fry it will only take 5-10 minutes and all you do is warm the pan up first. While that is happening season the fish. When the pan is hot add in the oil, turn the pan down to a medium heat, let the oil get warm and then when its sizzling or sizzles if you add a drop of something in it, add the fish. Turn over once and that is it. Fishy Fingers!

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