The Traditional Fish for Kippers: The Humble Herring
At its core, a true kipper is a herring (Clupea harengus). The process transforms this oily, Atlantic fish into a breakfast staple loved for its rich, smoky, and salty flavor. The quality of the final product is heavily dependent on the fat content of the herring, which changes throughout the year based on its feeding and spawning cycles. A fatter herring yields a more succulent kipper, while a lean one can become dry if over-smoked.
The Kippering Process: From Fresh Fish to Finished Product
The method for creating kippers is a specific type of curing that involves several key steps:
- Preparation: The fresh herring is split along the back, from head to tail, and the guts and gills are removed. This butterflying technique allows for even curing and smoking.
- Brining: The split fish is then soaked in a salt solution, or brine. The length of time in the brine affects the final salt content and, thus, the taste and preservation.
- Dyeing (Optional): Some commercial kippers are dyed to achieve a deeper, more uniform color. The traditional color, however, comes naturally from the smoking process.
- Smoking: The fish is cold-smoked, meaning it is exposed to smoke from smoldering sawdust and wood chips (often oak or beechwood) at a low temperature, typically not exceeding 30°C (86°F). This process both imparts flavor and cures the fish without cooking it.
Traditionally, the fish would be hung on tenter sticks during the smoking process, a practice still used by some artisan producers.
Can Other Fish Be Kippered?
While herring is the classic choice, the term 'kippered' can refer to a process applied to other oily fish. Mackerel, salmon, and even sardines can receive a similar salting and smoking treatment, though they will have different textures and flavor profiles than a traditional herring kipper. For example, kippered salmon or mackerel can have a richer, more buttery taste compared to the more assertively flavored herring kipper.
Kippers vs. Other Smoked Fish
Understanding the distinction between kippers and other smoked fish requires a look at the preparation method, particularly the smoking temperature and the state of the fish.
| Feature | Kippers (Herring) | Bloaters (Herring) | Bucklings (Herring) | Smoked Salmon | Finnan Haddie (Haddock) |
|---|---|---|---|---|---|
| Preparation | Split down the back, gutted, brined | Whole fish, ungutted, brined | Whole fish, gutted | Filleted, brined, sometimes sugared | Filleted, brined, then smoked |
| Smoking Method | Cold smoked (low temperature) | Cold smoked (low temperature) | Hot smoked (high temperature) | Cold smoked | Hot smoked |
| Fish Type | Herring | Herring | Herring | Salmon | Haddock |
| Texture | Firm and flaky | Soft, delicate, and moist | Tender and moist | Silky and buttery | Flaky and firm |
| Flavor Profile | Intense smoky, salty flavor | Mild, oily, with a delicate smoke taste | Tender, moist, and mildly smoky | Rich, buttery, and subtle smoke | Mild, subtly smoky, and slightly salty |
This comparison highlights how the technique defines the final product, with kippers standing out for their distinct split and cold-smoked character.
The Resurgence of the Classic Kipper
After a period of declining popularity, kippers have seen a quiet comeback, driven by renewed interest in traditional foods and a focus on sustainable seafood. In the UK, many kippers now come from sustainable North Sea herring stocks, and discerning consumers seek out naturally smoked, undyed varieties from traditional smokehouses. This revival speaks to the enduring appeal of the kipper's robust flavor, a link to Britain's fishing heritage, and its nutritional benefits, including being rich in omega-3s and vitamin D.
Conclusion: Kippers are a Cured Herring
To conclude, the next time you encounter these distinctly flavored fish, you will know that what fish are kippers. They are traditionally prepared herring that has been split, salted, and cold-smoked. The specific processing method is what gives the kipper its name and its classic profile, differentiating it from other popular smoked fish products. While the technique can be applied to other species, the quintessential kipper will always be the humble yet flavorsome smoked herring.
How to properly prepare and serve kippers
Poaching is a common and gentle method, but they can also be grilled or fried. For poaching, bring water to a boil, remove from heat, and let the kippers sit in it for about 5 minutes. They are often served with toast, scrambled eggs, and a touch of butter or lemon.
A brief history of the kipper
Originating in the 19th century as a preservation method, the kipper became a widely popular and affordable meal, especially for breakfast during the Victorian and Edwardian eras. Its convenience and flavor have cemented its place in British culinary history.
