Kipper

A kipper is a whole herring that has been split, gutted, salted or pickled, and then cold-smoked over woodchips. In regions such as Britain, Ireland, and parts of North America, kippers are often enjoyed for breakfast or as a special treat during high tea or supper. The word "kipper" derives from Old English and has analogous terms in other languages. Kippering is a method of preserving fish by salting or spicing it before drying it in open air or smoking it.

The exact origins of kippers remain somewhat obscure, but practices like smoking and salting fish have been common for centuries. During World War I, dyeing kippers became widespread as a cost-saving measure. Today, most kippers are brine-dyed, which gives them a rich orange or yellow hue. However, some producers, particularly in the Isle of Man and Scotland, prefer not to dye their kippers.

It is important to note that cold-smoked fish like kippers need to be cooked before consumption, unless they are specifically labeled as "kipper snacks." In the UK, kippers are a breakfast staple, though they are less prevalent in the US. The kipper industry is particularly strong in areas such as the Isle of Man, Peel, Mallaig, and Craster.