"Poached kippers are an old-school British breakfast icon. Specifically, they hail from Northern England, the Isle of Man between Britain and Ireland, and also have a historically popular following in Scotland, especially during the Edwardian and Victorian eras. Across the pond, kippers remain as popular as American staple meats like sausage or bacon. Although stateside, tinned fish has been having a moment, after all...so kippers, rise up."
"Kippers are a type of fatty, cured, cold-smoked herring. Herring is itself associated with the culinary styles of Eastern Europe, Scandinavia, Germany, and England, but kippers are a distinctly British institution. Their specific type of curing process ("kippering") is where the fish gets its name. In kippering, fresh herring is butterflied, cleaned, salted, and cold-smoked, creating full-bodied, boldly concentrated flavor. These rich, oily beauties deliver a distinctive, smoky, savory, umami funk on the palate. Texturally, herring's fattiness lends a hearty mouthfeel with luxuriously soft flakiness."
Poached kippers originate from Northern England, the Isle of Man, and Scotland and were especially popular in the Edwardian and Victorian eras. Kippers are butterflied, cleaned, salted, and cold-smoked herring produced through a curing process called kippering. The fish delivers concentrated, smoky, savory, and umami flavors with a rich, oily texture and soft flakiness. Traditional preparation involves gently simmering the cured kippers in a skillet for a few minutes. Kippers were a common Boomer-era breakfast staple and remain a mainstream breakfast item in the UK, while U.S. familiarity is lower despite a renewed interest in tinned fish.
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