Kipper

A style of preparation as much as a species designation: kippers are whole herring split along the back and cold-smoked over hardwood, a process developed in British coastal towns to extend the life of the catch. The result is a deeply smoky, intensely flavoured product with a distinctive amber colour and a devoted following. Traditional kippering centres on Whitby, Craster, and Stornoway in the UK, where family smokehouses have operated for generations. Manx kippers from the Isle of Man hold a particularly strong reputation. The kipper fell out of fashion in the latter half of the 20th century but has seen renewed interest as part of the broader tinned fish revival. Most commercial kippers are sold refrigerated or fresh-smoked rather than shelf-stable, making tinned kippers a specialty format.