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| Grilled Manx Kippers |
The herring season starts
at the end of May or beginning of June off the West coast and the boats follow
the fish southwards round the Island, finishing up at the spawning grounds on
the East coast by October. During the season about eight percent of the catch
is cured to become the famous Manx Kipper.
Traditionally smoked over
oak shavings, the herring is cured within hours of swimming around in the sea.
The curing process is a simple one and has not changed very much since the
first kipper-curing factory opened in the Island at the beginning of the 19th
Century.
The herrings are split, cleaned, washed and put through
brine. They are then hung on frames of tenterhooks and smoked over wood fires
for four to six hours. When weighed and packed they are dispatched by the
morning steamer to the traditional markets of Liverpool, Manchester and
Fleetwood.
Kippers are a popular breakfast dish and can be prepared in
a number of ways - fried, baked, poached or grilled. They are a meal in
themselves and need no accompaniment other than bread and butter.
1 or 2 kippers per person
Butter
Line the grill rack with
foil and heat the grill.
Dot the fleshy side of each kipper with butter and
grill for about five minutes. |
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