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What Is It?
Instead of referring to the name of a fish, the term kipper simply explains the ‘kippering’ method of any fish or meat to preserve it. A kipper is a fatty herring that has been cut, gutted, sliced, brined or salted to decrease the water content and afterwards cold smoked. Kippers that are traditionally smoked are pale gold. Kippers are most typically eaten for breakfast in Britain and Ireland.