Three Ways with Herring

I had my first taste of kippers yesterday.

I admit I was skeptical at first. That whole tiny little bones thing has put me off from eating herring for years! It turns out that my fears were unfounded - the bones, when cooked, are perfectly edible and you don't even notice they are there!

The sun was shining brightly down upon us yesterday and so a friend of mine and I decided to take advantage of the fine weather. We took our children out adventuring and for some outdoor cooking in the ruins of an old stone cottage. The ruins of old stone chimneys make for great outdoor kitchens!

There is something intensely satisfying about cooking over an open fire. Something primal. It adds a smokey seasoning to the food that you just can't recreate at home. The fresh air, sun, woodsmoke - perfect bliss!

My first taste of kippers - salted and smoked herring - absolutely heavenly! The crispy skin, the tender smoked flesh, the smokey salty flavour - it was so mouthwateringly moreish!

I served our fried kippers with some baby new potatoes which I'd boiled and cooled at home first. After cooking the kippers in the pan, I wrapped them in foil and placed them next to our fire to keep warm. Butter was added to the cast iron pan and it sizzled away with the kipper juices left in the pan. The potatoes were fried until nice and crispy, sprinkled with some fresh parsley and then served with the fried herring, a lemon wedge and a piece of wheat farl from the Walls bakery, toasted by the fire.

Simple but delicious!

It's herring season.

I work part time in our village community co-operative. Folk have been coming in and clearing the shelves of vinegar. Fresh herring has been arriving in the weekly fish order and selling out right away.

Working in a village shop gives me a great opportunity to talk food with people. Mhari Moncrieff Drozdowska is one of these people - she was making up some potted herring one afternoon, and of course I asked a million questions.