Kipper (Smoked Herring)

A kipper is a whole herring split open along the back, gutted, salted or brined and cold-smoked. This process produces the familiar golden surface, firm texture and smoky flavor associated with British food. [UK food standard](https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/733848/20180709-DFQS-V13-O.pdf)

Traditional kippers are cold-smoked, so smoking preserves and flavors the fish without the same cooking effect as hot smoking. Many recipes heat kippers by grilling, poaching or baking them, but packaged instructions should take priority. [UK food standard](https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/733848/20180709-DFQS-V13-O.pdf)

A whole kipper normally retains its backbone and smaller pin bones, while boned kipper fillets are prepared for easier eating. The fish is still herring, so checking the product label for whole, boned or filleted matters. [UK food standard](https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/733848/20180709-DFQS-V13-O.pdf)

Kippers are commonly served for breakfast with toast, eggs or butter, and they can also be used in dishes such as kedgeree. Their strong smoke and salt profile means they are often paired with mild foods rather than heavily seasoned sauces.