| 词条 | Craster kipper |
| 释义 |
| name = Craster kipper | image = Kipper Tea.jpg | caption = Two Craster kipper fillets served in a white bap with a cup of tea — the famed "kipper tea" | alternate_name = | country = United Kingdom | region = Craster | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Kipper | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} Craster kippers are kippers from the Northumberland village of Craster. They have been acclaimed as the best British kipper.{{cn|date=September 2016}} BackgroundLike the Newmarket sausage or the Stornoway black pudding, the Craster kipper (sometimes called by aficionados simply "the Craster"[1] ) is a British food named after, and strongly associated with, its place of origin. Although the herrings used for Craster kippers may not 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 characteristicsAlthough a long-standing tradition in Craster, commercial kipper production is currently only continued there by L. Robson & Sons, using their 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 the natural colours of the skin are tanned golden by the oak smoke.[1] The flesh has a distinctive reddish-brown colour.[9] Gastronomic propertiesIt has been said that comparing the Craster kipper with a common commercial processed kipper is like "comparing a fillet steak with a cheap burger",[1] 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."[10] Craster kippers have been described as "the best",{{cn|date=September 2016}} although that claim has also been made of other British kippers such as Loch Fyne kippers.[11] See also{{portal|Food}}
References1. ^1 2 {{cite book|title=Waitrose Food Illustrated|url=https://books.google.com/books?id=60wsAQAAMAAJ|accessdate=6 December 2012|date=January 2001|publisher=John Brown Contract Publishing}} 2. ^{{cite book| title = Northumbria Papers (Great Britain Guides)| page = 23| quote = Craster oak-smoked kippers are famous, but the fresh fish is bought in from elsewhere| first = David| last = Winpenny| year = 1997| publisher = McGraw-Hill| isbn =978-0-8442-4882-0}} 3. ^{{cite book| first =Clarissa| last = Dickson Wright| authorlink=Clarissa Dickson Wright| title = Clarissa's England: A gamely gallop through the English counties| publisher = Hodder & Stoughton| quote = If you go up the coast further you will come to Craster, the birthplace of the kipper| year = 2012| isbn = 978-1-444-72909-2}} 4. ^{{cite book|author=Paul Gogarty|title=The Coast Road: A 3,000 Mile Journey Round the Edge of England|url=https://books.google.com/books?id=9GHa5dd_2IAC&pg=PA194-IA6|accessdate=6 December 2012|date=28 April 2008|publisher=Anova Books|isbn=978-1-905798-09-4|pages=194–}} 5. ^{{cite book|title=Country Life|url=https://books.google.com/books?id=AnJBAQAAIAAJ|accessdate=6 December 2012|date=May 2002|publisher=Country Life, Limited}} 6. ^{{cite book|author=Bill Griffiths|title=Stotty 'n' Spice Cake: The Story of North East Cooking|url=https://books.google.com/books?id=hJukEurOHLkC&pg=PA32|accessdate=6 December 2012|year=2006|publisher=Northumbria University Press|isbn=978-1-904794-13-4|page=32}} 7. ^{{cite book|author=Gemma Hall|title=Bradt Slow Northumberland & Durham: Including Newcastle, Hadrian's Wall and the Coast|url=https://books.google.com/books?id=5MrGPQVf3MoC&pg=PA78%7Caccessdate%3D6+December+2012%7Cdate%3D18+September+2012%7Cpublisher%3DBradt+Travel+Guides%7Cisbn%3D978-1-84162-433-4%7Cpages%3D78%E2%80%93%7D%7D%3C%2Fref%3E|accessdate=6 December 2012|date=18 September 2012|publisher=Bradt Travel Guides|isbn=978-1-84162-433-4|page=59}} 8. ^Hall, p. 78 9. ^{{cite book|author1=Andrew McCloy|author2=Stephen Whitehorne|title=Coastal Walks Around Britain|url=https://books.google.com/books?id=_DeVm9-SIt8C&pg=PA88|accessdate=6 December 2012|date=30 January 2009|publisher=New Holland Publishers|isbn=978-1-84773-127-2|page=88}} 10. ^{{cite journal| journal = The Connoisseur| year=1984| volume = 214| issue = 863-868}} 11. ^{{cite book|author1=Lesley Anne Rose|author2=Michael Macaroon|author3=Vivienne Crow|title=Frommer's Scotland|url=https://books.google.com/books?id=5FCopF4sjlkC&pg=PA28|accessdate=6 December 2012|date=28 November 2011|publisher=John Wiley & Sons|isbn=978-1-119-97259-4|page=28}} External links
7 : British cuisine|Dried fish|Food preservation|Fish processing|Oily fish|Smoked fish|Fish dishes |
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