You may also see the fish labeled as kippers, which refers to herring that has been butterflied, salted or pickled, and ...

Originating in India during colonial rule and inspired by a traditional dish containing lentils, this combination of rice, ...

For centuries, salted or smoked herring was relatively cheap and largely affordable, hence it became an iconic food item for Catholic fast days. Additionally, some recipes advised adding smoked or ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

The fish – most commonly salmon or trout ... Kippers, meanwhile, are smoked herring, split, brined, then cold smoked for between 4 and 24 hours, and are common across the British Isles ...

Herring is available year round, but the flavour is best from spring to autumn. Herrings are usually sold whole. Ensure freshness by choosing large, firm and slippery fish. Mackerel or sardines ...

Old Polish cuisine is well-known for its abundance of fish dishes, and foreign visitors have long observed that the art of preparing the little fellows was at a very high level of sophistication in ...