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!