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.
A slang is a vocabulary of an informal register, common in verbal conversation but avoided in formal writing. It also sometimes refers to the language generally exclusive to the members of particular in-groups in order to establish group identity, exclude outsiders, or both. The word itself came about in the 18th century and has been defined in multiple ways since its conception.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Pikey is a slang term, which is pejorative and considered by many to be a slur. It is used mainly in the United Kingdom and in Ireland to refer to people who are of the Traveller community, a set of ethno-cultural groups found primarily in Great Britain and Ireland. It is also used against Romanichal Travellers, Welsh Kale, Scottish Lowland Travellers, Scottish Highland Travellers, and Funfair Travellers.
Henry Wheeler Shaw, better known by the pen name Josh Billings, was a 19th-century American humorist and lecturer.
Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers.
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Charles Godfrey Leland was an American humorist and folklorist, born in Philadelphia, Pennsylvania. He was educated at Princeton University and in Europe.
Gravlax or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås, dill and mustard sauce, either on bread or with boiled potatoes.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Coregonus hoyi, also known as the bloater, is a species or form of freshwater whitefish in the family Salmonidae. It is a silvery-coloured herring-like fish, 25.5 centimetres (10.0 in) long. It is found in most of the Great Lakes and in Lake Nipigon, and inhabits underwater slopes. This fish is not to be confused with the extinct deepwater cisco, a large fish that shared a common name with the bloater.
Karl Lentzner (1842–1905) was a German-born linguist who published works pertaining to Australian English vocabulary in the late 19th century.
A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed but the roe or milt remain. They may be eaten hot or cold.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
Bokkoms is whole, salted and dried mullet, and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Henry House is a two-and-a-half-storey stone house located on Barrington Street in Halifax, Nova Scotia, Canada. The house is designated a National Historic Site, and is both a Provincially Registered Property and a Municipally Registered Property under the provincial Heritage Property Act.
