What Are Kippers, Exactly?
Before exploring comparisons, it's essential to understand the basics of a kipper. A kipper is not a species of fish, but rather a preparation method, or a product of that method. The process involves splitting a herring along the back, removing the guts, and then salting and cold-smoking the fish. Cold-smoking is a process that cures the fish with smoke, imparting flavor and a golden color without actually cooking it with heat. This technique was historically a way to preserve the fatty, oily herring for storage and transport before refrigeration was widely available.
The resulting kipper has a famously strong, salty, and smoky flavor with an oily texture. Traditionally, they are served for breakfast in the UK, grilled or poached, often with eggs and toast. While some find the strong taste and smell off-putting, many people consider it a comforting and delicious classic.
Kipper’s Closest Relations: Other Smoked Herring
When asking what are kippers similar to, the most direct answer is other forms of smoked herring. The preparation method is the primary differentiator, and understanding the nuances helps clarify the distinctions between these closely related cured products.
Bloaters
Bloaters are a type of smoked herring but differ from kippers in a key way: they are smoked whole, without being gutted. This process causes the fish to swell, or 'bloat,' and results in a more intensely gamey and slightly more pungent flavor than a kipper. They are also typically salted less and smoked for a shorter period compared to more heavily cured herring.
Bucklings
Bucklings are also smoked herring, but they are hot-smoked rather than cold-smoked. This means the fish is cooked during the smoking process, giving it a different texture and flavor profile than a cold-smoked kipper. Like bloaters, bucklings can be smoked whole or filleted.
Red Herrings
The term 'red herring' refers to a very intensely smoked and heavily brined kipper, which historically turned the fish a deep reddish color. The strong scent and color made it ideal for curing, and it gave rise to the familiar idiom, 'a red herring,' referring to a distracting clue.
Kippers vs. Other Oily Fish
Beyond its immediate herring cousins, the kipper can be compared to other oily fish that are commonly canned or smoked. These comparisons highlight the key differences in flavor and texture between distinct species.
Sardines
Sardines and kippers are often compared, as both are small, oily fish that belong to the same family, Clupeidae. However, there are significant differences. Sardines are a species of fish in their own right (or more accurately, a group of species like pilchards) and are often canned whole in oil or sauce. Kippers, on the other hand, are a processed herring product, split and cold-smoked. While a smoked sardine could be said to be similar, kippers are generally milder in flavor and larger than the typical canned sardine.
Smoked Mackerel
Smoked mackerel is another popular oily, smoked fish, but it is a distinct species from herring and has a different flavor and texture. Mackerel is often described as having a milder, more buttery taste compared to the more assertive and savory flavor of a kipper. Like kippers, smoked mackerel is also a high-quality, nutritious source of Omega-3 fatty acids.
Comparison of Kippers and Similar Smoked Fish
| Feature | Kippers | Sardines (Canned) | Bloaters | Smoked Mackerel |
|---|---|---|---|---|
| Species | Herring | Various small fish (Pilchard, etc.) | Herring | Mackerel |
| Preparation | Split, gutted, cold-smoked | Often steamed and/or lightly smoked, packed in oil | Whole, cold-smoked with guts intact | Often filleted, hot or cold smoked |
| Flavor | Strong, salty, smoky | Salty, fishy, less intensely smoky | Intensely gamey, salty, smoky | Milder, buttery, smoky |
| Texture | Oily, moist, flakes easily | Soft, delicate, oily | Oily, intense flavor from guts | Firm, flaky, oily |
| Best Served | Grilled or poached with eggs | On crackers, in salads, or straight from the can | Grilled on toast | In salads, pâtés, or on toast |
The Unique Appeal of Kippers
Ultimately, while other smoked fish share characteristics with kippers, none can be called an exact replacement. The kipper's unique, slightly pungent, smoky, and salty flavor profile comes from the specific combination of cold-smoking a fat herring after splitting and brining. This makes it a one-of-a-kind food experience. Kippers, like other oily fish, are also rich in Omega-3 fatty acids, vitamin D, and vitamin B12, adding a nutritional component to their appeal.
Common Culinary Uses
Kippers can be used in a variety of dishes, with some of the most popular including:
- Kipper Pâté: Blending flaked kippers with cream cheese, horseradish, and lemon juice creates a smoky and savory spread.
- Kipper Kedgeree: A comforting rice dish seasoned with spices, often including poached eggs on top.
- Kipper Fish Cakes: Combining kippers with mashed potatoes and herbs makes for delicious fish cakes.
- Grilled Kippers: A simple preparation of grilling or poaching whole kippers and serving with a pat of butter.
While some may find the smell or flavor too strong, the kipper has long held a special place in British cuisine and is enjoying a recent revival in popularity. To fully appreciate this classic, it's best to try it for yourself. For more in-depth information on the production of kippers, the Food and Agriculture Organization of the United Nations offers detailed guides.
Conclusion
In summary, kippers are most similar to other cured or smoked forms of herring, such as bloaters and bucklings, though each has its own distinct flavor profile based on preparation. While they belong to the same fish family as sardines and are comparable to smoked mackerel as an oily, smoked fish, their specific processing sets them apart. Ultimately, what are kippers similar to is a question of degree, but their salty, smoky, and assertive flavor from being cold-smoked herring makes them a unique and classic culinary choice.
