I had some smoked kippers today which were quite nice, though kinda repeated on me during the afternoon, lol. Do you folks eat herrings? Kippers even?
We occasionally buy it fresh and whole and the fishmonger cleans it for us. I like to sprinkle salt over it and let it cure for a couple of days to firm up the flesh and draw out some of the moisture.
It is then washed, and placed on a plate, julienned ginger, and I drizzle of vegetable oil over before setting on a trivet in a wok of boiling water and cover to steam for 10 minutes.
Alternatively, the uncured fish can be covered with salt, a clove of two worth of finely minced garlic over the top, add shredded ginger, a level tablespoon of washed dried salt fermented black beans with a dash of soy sauce and oil over the top to steam.
I prefer it to mackerel as the flavour is more delicate, the meat not so coarse its supposed to be one of the oily fishes which is good for you. So how do you like yours, and how do you cope with all the hair-like bones?