Kippers
Cold-smoked herring
Kippers, a traditional breakfast favourite, are simply herrings split down the back to open them out, soaked in brine for about 20 minutes, and then cold-smoked over a small fire of oak shavings and sawdust for up to 24 hours.
This smoking process helps to remove much of the moisture from the fish, curing and preserving the flesh. It also imparts a distinct smokey flavour, as you'd expect, and a dark brown/red coppery colour from which the name derives.
Cold smoking means that the fish remain uncooked, and popular ways of cooking them include lightly grilling with butter, or the traditional dish of jugged kippers.
Kipper smokehouses can be found in many places around the British coast, but are particularly prevalent in the North East of England, Scotland, and the Isle of Man.
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Related Recipes
Jugged Kippers with Apple Cider Butter
Traditional breakfast dish with a fruity twist
Read full recipe by James Martin, published at UKTV Food
Lemon-Scrambled Eggs with Kippers
Eggs and fish have a long association, especially at the breakfast table
Read full recipe published at Waitrose
Kipper Chowder
A smokey, creamy, fishy soup
Read full recipe by Ross Burden, published at BBC Food
