How does smoking preserve kippers?
the reason smoking preserves kippers is because smoke contains nitrates which kill the bacteria, therefor preserving it.
Not quite. First the herring is put in a brine solution for a while. This draws out much of the water content. The smoking part does create nitrates but nitrates do not cure. The nitrates get converted to nitrites which is the actual curing agent.
Nowadays, preserving food usually means keeping the food in a fridge, or freezing for longer storage in a freezer. Other methods is salting fish, meat, either with salt crystals or steeping in brine (salty water). Then there is smoking, as in smoked salmon, herring, kippers, etc. Fruit can be preserved by slow drying or being preserved in sealed jars filled with a sugary solution. Fruit can also be preserved as a jam.
Sugar is used to preserve fruits as jam/jelly. Salt is used to preserve foods such as fish and meats like bacon. Vinegar is used to preserve many different foods such as onions, cabbage, beetroot etc. Other methods of preserving include drying and smoking but these are not specifically answering your question. Examples are mushrooms and meats.
Akipper [not 'Kids In Parents' Pockets Eroding Retirement Savings - KIPPERS'] is a whole herring, a small, oily fish, that has been split from tail to head, gutted, salted or pickled, and cold smoked. In the United Kingdom and North America they are often eaten grilled for breakfast. In the UK, kippers, along with other preserved fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat…
Answer A kipper is a smoked herring that's been parted and cleaned. you Almost right. A kipper is a spent male salmon.( a male salmon that has shed its roe or melt) The name kipper is used because the best kippers are processed from herrings that have shed their roe (spent) and and have recovered They are then full of fat before the next spawn. Normally summer herrings are the best for smoking.
Smokehouses, in Colonial times, were used to preserve meat. Since our ancestors did not enjoy the modern-day technology of refrigeration, other preservation methods were needed to prevent easily spoiled foods from turning rancid. Semi-green Hardwoods or non-resinous wood was used for this purpose. 1 day of smoking would produce meat that lasted about a week. 2 days of smoking would preserve meat for 2 weeks, etc. Usually, salt and/or sugar was also employed in aiding…