Kipper

A kipper is a herring which has been split from tail to head, eviscerated, lightly salted, and mildly smoked.

Kippers are claimed to have been invented by John Woodger at Seahouses in Northumberland, England around 1843. Local legend states that this happened accidentally, when fish for processing was left overnight in a room with a smoking stove. It was assumed that the fish would be wasted but on checking they were found to be delicious.

This photo shows the place, in a street about 50m from Seahouses harbour,
where the kipper "accident" is said to have occurred.

See also: food preservation, curing, smoking


">
" size=20>

 
 

Browse articles alphabetically:
#0">0 | #1">1 | #2">2 | #3">3 | #4">4 | #5">5 | #6">6 | #7">7 | #8">8 | #9">9 | #_">_ | #A">A | #B">B | #C">C | #D">D | #E">E | #F">F | #G">G | #H">H | #I">I | #J">J | #K">K | #L">L | #M">M | #N">N | #O">O | #P">P | #Q">Q | #R">R | #S">S | #T">T | #U">U | #V">V | #W">W | #X">X | #Y">Y | #Z">Z