easy kipper recipe: Herrings, bloaters are my favorite, split them into butterflies and remove the innards, mix 1 litre of water with 250 grammes of sea salt and put mixture in a fairly deep dish and immerse the herrings, bung em in the fridge and leave for 30-40 mins.
Rinse them with fresh cold water and drain and pat then dry with a disposable kitchen towel, bung em back in the fridge for a few mins then smoke them in a smoking box (widely available) using preferably oak chippings.
Traditionally they should be cold smoked which means that the oak chips should be barely smouldering, for about 10-12 mins, bear in mind that of you cold smoke them they will be flavored but NOT cooked so before eating them you would need to heat them in frying pan for 6-7 mins, However if you you turn up the heat a little during the smoking process and smoke them for 4-5 mins more they will be cooked and ready to eat.
I've used this method literally hundreds of times and it's really easy, the biggest outlay is for the smoking box .about €20-25.
If you live in the campo you don't even need to buy a smoking box, just an old stainless steel pan with a lid on will do over an open fire or even a gas ring, don't use aluminium or copper, it will spoil the flavour, happy smoking.
You can also use this method for cod and haddock
