Kippers

Kippers are a type of seafood traditionally popular in the United Kingdom, particularly for breakfast. They are made from herring, a small, oily fish caught in the North Atlantic. The process of making kippers involves splitting the herring in a butterfly fashion, then cold-smoking it over smouldering woodchips.

History

The word 'kipper' comes from the Old English word 'kippian', meaning to spawn. The practice of kippering is believed to have started in the 19th century in the UK, although the exact origins are unclear. Some believe it was first done in Wick, Caithness, in the far north of Scotland. Others suggest it was first done in Great Yarmouth, in Norfolk, England.

Preparation

Kippers are prepared by gutting and salting the herring, or soaking it in a strong brine solution, before it is cold-smoked. The smoking process gives the kippers their distinctive savoury flavour. They are often dyed using a natural dye made from oak bark or another type of tree bark to give them a bright orange or pink colour.

Consumption

Kippers can be eaten cold but are often grilled or broiled. They are traditionally served for breakfast in the UK, but can also be used in a variety of dishes, including kipper pâté and kipper salad. They are a good source of Omega-3 fatty acids, which are beneficial for heart health.

Health and Nutrition

Kippers are a rich source of protein, vitamin D, and vitamin B12. They also contain a high level of Omega-3 fatty acids, which are known to reduce the risk of heart disease and improve mental health. However, they can be high in salt due to the brining process, so should be eaten in moderation.

See Also

• Smoked fish
• List of smoked foods
• British cuisine