On Food and Cooking

what a concentrated veal stock is to the
French: a convenient flavor base for many
soups and sauces. It contributes its months of
flavor-making in a matter of moments in the
form of fine shavings. For the basic broth
called dashi, cold water is brought just to the
boil with a piece of kombu seaweed, which is
then removed. The katsuobushi shavings are
added, the liquid brought again to the boil,
and poured off the shavings the moment they
absorb enough water to fall to the bottom. The
broth’s delicate flavor is spoiled by prolonged
steeping or pressing the shavings.

Smoked  Fish    Terminology

Kippered

herring

Herring,    gutted  and split,  cold-

smoked

Bloater,

bokking

Herring,    whole,  cold-

smoked

Buckling Herring,   whole,  hot-smoked