Kipper in the context of "Salted fish"

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⭐ Core Definition: Kipper

A kipper is a whole herring (a small, oily fish) that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak).

In the United Kingdom, Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

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👉 Kipper in the context of Salted fish

Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Azores, Caribbean, West Africa, North Africa, South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration.

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Kipper in the context of Red herring

A red herring is something that misleads or distracts from a relevant or important question. It may be either a logical fallacy or a literary device that leads readers or audiences toward a false conclusion. A red herring may be used intentionally, as in mystery fiction or as part of rhetorical strategies (e.g., in politics), or may be used in argumentation inadvertently.

The term was popularized in 1807 by English polemicist William Cobbett, who told a story of having used a strong-smelling smoked fish to divert and distract hounds from chasing a rabbit.

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Kipper in the context of Salting (food)

Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining, also known as fermenting (preparing food with brine, that is, salty water), and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.

Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.

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LINKED FROM (PARENTS)
← Red herring ← Salting (food) ← Salt-cured meat ← Salted fish
LINKS TO (CHILDREN)
Herring as food → Oily fish → Butterflying → Pickling → Smoking (cooking) → Oak → United Kingdom → Republic of Ireland → North America → Bloater (herring) → Buckling (fish) → High tea → Supper →