A kipper is a whole herring, a small, oily fish, that has
been split from tail to head, gutted, salted or pickled, and cold smoked.
Left: A kipper is a
fish which has been split from tail to head, eviscerated, salted, and
smoked. This species is a herring.
"Cold smoked" fish, that have not been salted for
preservation, need to be cooked before being eaten safely (they can be boiled,
fried, grilled, jugged or roasted, for instance).
In the United Kingdom and North America they are often eaten grilled for
breakfast. In the UK, kippers, along with other preserved 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.
In the United Kingdom, kippers are served for
breakfast, tea or dinner. In the United States, where kippers are less commonly
eaten than in the UK, they are almost always sold as either canned "kipper
snacks" or in jars found in the refrigerated foods section.
Left: Kippers for
breakfast in England.
Kippers are extremely popular in the Isle of Man. Thousands
are produced annually in the town of Peel, where two kipper houses, Moore's
Kipper Yard and Devereau and Son, smoke and export herring. A kipper meal is
known as spuds and herrin in the Isle of Man, where kippers are usually served
with potatoes and buttered bread.