Contents Index
Accompanying Notes
Table of Contents
By A. McK. BANNERMAN
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 48
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Defines a kipper, and discusses the quality of chilled and frozen herring for kippering, particularly fat content. Emphasises the importance of rapid chilling and correct chilling and icing practice, and correct freezing practice. Describes the kippering process in detail, covering washing, splitting, brining, colouring, tentering, smoking, cooling, packing and storage, and gives information on storage life. Also covers production of kipper fillets, freezing of kipper products, and dos and don'ts for distributors and retailers. Illustrations include the fat-water relationship, sketches of both mechanical kilns and simple home-made kilns, and continuous brining equipment. It is important to note that the use of wood is not compatible with current hygiene requirements, and that current legislation should be consulted concerning the permitted use of colours in products, and the labelling of products. In addition to the other Notes referenced in the text, Notes 57, 73 and 75 are also relevant.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
The origin of the kipper
Definitions
Fat herring make the best
kippers
Freshness is important
Freezing herring for kippering
Thawing frozen herring
Making kippers
Freezing and cold storage
of kippers
Making kipper fillets
Kipper fillets for canning
Do’s
and don’ts for distributors and retailers
Contents Index