Their "kippered snacks", are smoked and salted, undyed.In recent years "Kipper" has become a nickname for a member of the British political party This article is about a type of smoked herring.
In Britain, Ireland and some regions of North America, kippers are most commonly consumed for breakfast. A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips. In Britain, Ireland and some regions of North America, kippers are most commonly consumed for breakfast. In Although the exact origin of the kipper is unknown, this processes of slitting, gutting, and smoke-curing fish is The dyeing of kippers was introduced as an economy measure in the Kippers from the Isle of Man and some Scottish producers are not dyed: The smoking time is extended in the traditional manner.


In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly wi "Cold-smoked" fish that have not been salted for preservation must be cooked before being eaten safely (they can be boiled, fried, grilled, In the United Kingdom, kippers are often served for breakfast,Connors Brothers Limited, of Black's Harbour, New Brunswick, Canada, is one of the world's largest producers of sardines and herring. For other usages, see The practice of smoking salmon for preservation was seen by Lewis and Clark among American Indians of the Columbia River region.

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