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 wood chips. In Britain, Ireland and some regions of North America, kippers are most commonly consumed for breakfast.

What are English kippers?

Kippers, an iconic British breakfast dish consisting of herring that has been cured via kippering—split open, cleaned, salted, and smoked—and then usually grilled, broiled, or sautéed. ... Kippers are often enjoyed with butter and lemon and occasionally a poached egg. The dish is sometimes served with tea or at dinner.

Do people still eat kippers?

They have been out of favour for decades, shunned by consumers as the breakfast of the war generation and difficult to eat – if easy to smell. Now kippers are enjoying a revival, retailers report, as a new generation of fish lovers discovers the low price and health benefits of the smoked herring.