Kippered

Kippered is a term used to describe a method of preserving fish, most commonly herring. The process involves splitting the fish, gutting it, and then curing it in a brine of salt and water. After brining, the fish are cold-smoked, typically over oak or alder wood, for a period of up to 24 hours. This smoking process imparts a distinctive flavor and aroma to the fish, as well as a golden-brown color. The resulting kippered fish is then ready for cooking, often by grilling, baking, or pan-frying.

The term "kippered" itself is derived from "kipper," which refers to the smoked herring. While herring is the most traditional fish to be kippered, other fish such as salmon, mackerel, and trout can also be prepared in this manner. The key elements of kippering remain the salting and smoking processes. The precise duration of brining and smoking, as well as the type of wood used for smoking, can vary, leading to subtle differences in the final product. Kippered fish is a popular breakfast food in some cultures, particularly in the United Kingdom, where it is often served with eggs. It is also enjoyed in other culinary applications, valued for its rich, smoky flavor.