Craster kipper

A plate of smoked kippers

Craster kipper

A Craster kipper is a type of kipper, which 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). The Craster kipper is a traditional product of the village of Craster in Northumberland, England.

History

The tradition of kippering herring in Craster dates back to the 19th century. The process was developed to preserve the fish and provide a source of protein that could be stored for long periods. The Craster kipper became renowned for its distinctive taste and quality, attributed to the unique smoking process and the specific type of wood used.

Production Process

The production of Craster kippers involves several steps:

1. Catching the Herring: The herring are typically caught in the North Sea.
2. Preparation: The fish are split open from tail to head and gutted.
3. Salting: The fish are then salted to draw out moisture and enhance flavor.
4. Smoking: The salted herring are cold-smoked over oak woodchips, which imparts a distinctive smoky flavor.

Culinary Uses

Craster kippers are traditionally served for breakfast in the United Kingdom. They can be grilled, baked, or poached and are often accompanied by bread, butter, and lemon.

Cultural Significance

The Craster kipper is not only a culinary delicacy but also a part of the cultural heritage of Craster village. The kippering process and the product itself are celebrated in local festivals and are a point of pride for the community.

Related Pages

• Kipper
• Herring
• Smoking (cooking)
• Northumberland
• Craster