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Kippers are another British smoked fish speciality. Good quality fresh herring are split and gutted, soaked in brine, when dyes might be added. The herring are hung on tenter hooks or sticks for 1 hour and then smoked.

Alternatives: Arbroath smokies, finnan haddie, smoked haddock [1]


  1. Ramus Seafood, Kipper [1]. Accessed 3 October 2015.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.