"Kippers are salted and cold-smoked herring that date back to 1843, when the kippering process allowed the fish to be transported without spoiling via England's railway system. The best kippers are fatty and oily, not too dissimilar from mackerel, with a salty-smoky and quite "fishy" taste that pairs well with eggs or potatoes. When briefly cooked, they do tend to be a bit smelly, but for some people, that's part of their appeal, as it is with especially pungent "stinky" cheese."
"It's very likely that you would order kippers rather than - or perhaps along with - a rasher of bacon or bangers and mash. Kippers were one of the most popular breakfast foods in Britain for over a century, and it's said that Queen Elizabeth II enjoyed them at her royal breakfast table. But in the 1970s, kippers virtually vanished from local eateries as a result of overfishing and changing tastes."
Kippers are salted, cold-smoked herrings that became widely popular in Britain after the 1843 kippering process enabled rail transport without spoilage. The best kippers are fatty and oily with a salty-smoky, quite "fishy" flavor that pairs with eggs or potatoes and can emit a strong odor when cooked. Intense 19th- and 20th-century demand led to overfishing, prompting a 1977 cessation of herring fishing and temporary fishery closures. By 1983 the herring population had rebounded, but younger generations favored easier foods and mackerel rose in popularity as a healthy Omega-3 alternative. Recently, renewed interest in smoked and cured fish has sparked a kippers revival.
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