00:00We're going to make kippers the British way.
00:02Now, this beautiful smoked fish actually was brought by Alan from England.
00:08Yes, it's from Northumberland in the north of England.
00:11What exactly are kippers?
00:12Prime herring, which have been salted and dried and smoked, cold smoked.
00:19And I'm good at making them this way because all I have to do
00:22is to take a kettle of boiling water, pour it over them.
00:26But you'll notice they buckle up in the middle.
00:31We put something with a weight on top to hold them down.
00:36Now, we wait three and a half, four minutes.
00:38That's all?
00:39Yes, and then they're ready.
00:41And I think now it's time to test the kippers.
00:44Perfect. Now, onto the plate.
00:47Now, this is very good, this kipper.
00:49It has a distinctive flavour.
00:52See, it's a very smoky taste.
00:54Oh, but not too smoky.
00:55But it's succulent.
00:57It is really good.
00:58Thank you very much for this visit.
00:58Thank you, my friend.
00:58Thank you very much for listening to the kipper.
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