There is nothing as delicious as kippers… well actually, there are lots of things a delicious as them, but they are very tasty. There are all different ways of cooking them, all of which seem to fill the house with their aroma, which is fine if you like them but vile if you don’t. My method is to put them in a little cold water, just enough to cover them, and then slowly bring the water to a seething simmer. other people grill them or fry them or bake them in the oven.

Kippers are herrings which have been filleted and brined before cold smoking over oak chips. In the past when there were fleets of herring boats out catching them, there would be scores of kipper smoking places. The word kipper seems to be related to the Icelandic word kippa, which means pulled from the sea, which is what happens to the herring.

Bloaters are also smoked herring, but they are smoked whole and only very lightly smoked. Kippers and bloaters should not be confused with Arbroath smokies which are lightly smoked haddock.

I love smoked fish of any sort… but I think on the whole, kippers are my favourite!


  1. david lewis

    Sure miss kippers here in Canada. We have smoked trout and white fish that the Indians sell but it’s not the the same. What kind of fish was fin and haddy that my Mom used to make?

    Liked by 1 person

    1. Lois

      It was a haddock, and smoked in a slightly different way using peat and green wood… so I guess it would have a very different flavour from ordinary haddock.
      I love the peaty flavours of whisky (enjoying a little dram right this moment) so I’m guessing I would like the peaty taste of finnan haddie!


    1. Lois

      Ooooh, yummy – yes I love that too and had completely forgotten it! I think it was one of the first things I ever made when I was a student and having a ‘dinner party’… I wonder what else was on the menu?!!


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