Craster kipper

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Craster Kipper is a type of smoked fish that originates from the small fishing village of Craster, Northumberland, in the United Kingdom. The 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).

History[edit | edit source]

The tradition of smoking fish is believed to have started in the mid-19th century in Craster. The Robson family has been involved in the kipper production in Craster for over a century, with their business, L. Robson & Sons, established in 1905. The kippers produced by the Robson family are well-known for their distinctive flavour, which is achieved through the use of white oak shavings for the smoking process.

Production[edit | edit source]

The production of Craster kippers begins with the sourcing of high-quality herring. The fish are then split and cleaned, before being soaked in a brine solution. Following this, the herring are hung on rods and left to dry. The final step in the process is the smoking, which is done in traditional smokehouses. The fish are cold-smoked for up to 16 hours, which gives them their unique flavour and texture.

Consumption[edit | edit source]

Craster kippers can be enjoyed in a variety of ways. They are often served for breakfast, either grilled or baked, and accompanied by bread and butter. They can also be used in a range of dishes, including kipper pâté and kipper quiche.

See also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD