Craster kipper explained

Craster kipper
Country:United Kingdom
Region:Craster
Creators:-->
Type:Kipper
Serving Size:100 g

Craster kippers are kippers from the Northumberland fishing village of Craster. They have been acclaimed as the best British kipper.[1]

Background

Like the Newmarket sausage or the Stornoway black pudding, the Craster kipper is a British food named after, and strongly associated with, its place of origin. Although the herrings used for Craster kippers may no longer be strictly local,[2] the defining characteristic of the Craster kipper is that the smoking process takes place in a smokehouse located in or around the village of Craster.

Clarissa Dickson Wright has named Craster as the birthplace of the kipper.[3] There is, however, some dispute over this – other places, including the nearby town of Seahouses, also claim this distinction.

Preparation and characteristics

Although a long-standing tradition in Craster, commercial kipper production is currently only continued there by L. Robson & Sons, using their over 100-year-old smokehouses.[4]

The preparation process begins with selected raw North Sea herring, known locally as "silver darlings".[5] These are split, gutted and washed,[6] soaked in brine, and then taken to the smokehouse where they are cured over smouldering oak and white wood shavings for sixteen hours.[7] The famous smokehouse is unmistakable — a stone building often with white plumes pouring out of the wooden vents in the roof.[8]

In appearance a Craster kipper is still recognizably a fish; the head is preserved and, unlike some other kippers which are dyed using annatto, the natural colours of the Craster kipper's skin are tanned golden by the oak smoke.[9] The flesh has a distinctive reddish-brown colour.[10]

Gastronomic properties

It has been said that comparing the Craster kipper with a common commercial processed kipper is like "comparing a fillet steak with a cheap burger",[9] and that "on the tongue, the [Craster] kipper is as delicate, as sophisticated, as the finest smoked salmon in the world and costs but a fraction of the price."[11]

Craster kippers have been described as "the best",[1] although that claim has also been made of other British kippers such as Loch Fyne kippers.[12]

See also

External links

Notes and References

  1. Web site: Where to Eat the Best Kippers in the World? TasteAtlas . 2022-06-07 . www.tasteatlas.com.
  2. Book: Winpenny , David . Northumbria Papers (Great Britain Guides). 23. Craster oak-smoked kippers are famous, but the fresh fish is brought in from elsewhere. 1997. McGraw-Hill. 978-0-8442-4882-0.
  3. Book: Dickson Wright , Clarissa . Clarissa Dickson Wright

    . Clarissa Dickson Wright. Clarissa's England: A gamely gallop through the English counties. Hodder & Stoughton. If you go up the coast further you will come to Craster, the birthplace of the kipper. 2012. 978-1-444-72909-2.

  4. Book: Paul Gogarty. The Coast Road: A 3,000 Mile Journey Round the Edge of England. 6 December 2012. 28 April 2008. Anova Books. 978-1-905798-09-4. 194–.
  5. Book: Country Life. 6 December 2012. May 2002. Country Life, Limited.
  6. Book: Bill Griffiths. Stotty 'n' Spice Cake: The Story of North East Cooking. 6 December 2012. 2006. Northumbria University Press. 978-1-904794-13-4. 32.
  7. Book: Gemma Hall. Bradt Slow Northumberland & Durham: Including Newcastle, Hadrian's Wall and the Coast. 6 December 2012. 18 September 2012. Bradt Travel Guides. 978-1-84162-433-4. 59.
  8. Hall, p. 78
  9. Book: Waitrose Food Illustrated. 6 December 2012. January 2001. John Brown Contract Publishing.
  10. Book: Andrew McCloy. Stephen Whitehorne. Coastal Walks Around Britain. 6 December 2012. 30 January 2009. New Holland Publishers. 978-1-84773-127-2. 88.
  11. The Connoisseur. The Connoisseur. 1984. 214. 863–868.
  12. Book: Lesley Anne Rose. Michael Macaroon. Vivienne Crow. Frommer's Scotland. 6 December 2012. 28 November 2011. John Wiley & Sons. 978-1-119-97259-4. 28.