Cheryl Berube Posted April 23, 2013 Share Posted April 23, 2013 IN a fit of optimism, I bought some kippered capelin (small smoked white fish). The ingredients are: capelin, smoke, salt. Anyone have an idea what to do with them? Link to comment Share on other sites More sharing options...
Kirsteen Posted April 23, 2013 Share Posted April 23, 2013 I've never heard of these and all I can find is that "they're a tasty treat on the grill". Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 23, 2013 Moderators Share Posted April 23, 2013 Wikipedia says A kipper is a whole herring, a small, oily fish,[1] that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering woodchips (typically oak). And... The capelin or caplin, Mallotus villosus, is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. In summer, it grazes on dense swarms of plankton at the edge of the ice shelf. Larger capelin also eat a great deal of krill and other crustaceans. My guess is that you can eat kippered capelin straight from the can like sardines. I buy "smoked kippers" occasionally and like them a lot. I usually eat them with cold sauerkraut or kimchi because the sour of the veggies cuts the oil of the fish nicely. Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 24, 2013 Share Posted April 24, 2013 When in doubt, pan fry in coconut oil. Link to comment Share on other sites More sharing options...
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