Sui families also regularly hold communal hot pots. Kippered fish (hum3 mom6), kippered meat (hum3 naan4), and the meat of suckling pigs are also popular. Rice spirits are popular among the Sui, and are also consumed during marriages, funerals, festivals, and building raising events. The Sui are also famed for their jiuqian wine.
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Connors Brothers Limited, of Black's Harbour, New Brunswick, Canada, is one of the world's largest producers of sardines and herring. Their "kippered snacks", are smoked and salted, undyed.
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Herrings "kippered" by smoking, salting and artificially dyeing until made reddish-brown, i.e., a "red herring". Prior to refrigeration kipper was known for being strongly pungent. In 1807, William Cobbett wrote how he used a kipper to lay a false trail, while training hunting dogs—an apocryphal story that was probably the origin of the idiom.
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In the early 1870s Cros had published with Mallarmé, Villiers and Verlaine in the short- lived weekly Renaissance littéraire et artistique, edited by Emile Blémont. His poem The Kippered Herring inspired Ernest Coquelin to create what he called monologues, short theatrical pieces whose format was copied by numerous imitators. The piece, translated as The Salt Herring, was translated and illustrated by Edward Gorey.
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Neapolis Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean, North Africa, South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration.
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Kippered "split" herring A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak). In Britain, Ireland and some regions of North America, kippers are most commonly consumed for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.
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