![]() They travel in vast schools, providing food for larger predators such as cod, salmon and tuna. One of the most abundant species of fish in the world, herring eat tiny organisms such as copepods, pteropods and other planktonic crustaceans, as well as fish larvae. With a small head and distinctive silver colouring, they are slightly blue at the top of their body and paler underneath, growing to between 30cm and 38cm in length. There are close to 200 species of herring but only a few are caught for food, including the Atlantic herring ( Clupea harengus). Herring is a species of slab-sided northern fish belonging to the family Clupeidae (order Clupeiformes). Add in the complex flavours created by the smoking process and there’s a lot to love about this humble smoked fish. Our grandparents were on to something – this oily fish has numerous health benefits and it’s also low in price. The smoked fish were popular right up until the 1970s and the rise of fast food, when the pungent smell of smoked fish fell out of favour. It’s the oiliness of the herring that makes it perfect for smoking.Īt one time the quintessential breakfast of the Victorians and Edwardians, kippers were also enjoyed at high tea and supper time. Of course, fish have been smoked and salted for centuries, but it wasn’t until the mid 19 th century that kippering became popular in the United Kingdom. It’s this process that is known as kippering, one which gives us the expression “on tenterhooks”. ![]() We’ve all heard of kippers but not everyone is sure exactly what they are.Ī kipper is a whole herring that has been sliced in half from head to tail, gutted, salted or pickled, then smoked. Sales are on the rise – all thanks to the nutritional benefits and new-found love of this seriously smoky fish. If you think kippers are just something your grandparents used to eat, think again.
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