Kipper snacks are a type of preserved fish product that have a long history, particularly in British and European culinary traditions. Here's a deep dive into their background, preparation, and etymology.
What Are Kipper Snacks?
Kipper snacks are typically small fillets or pieces of smoked herring, most often canned or packaged for convenient use. While the term “kipper snacks” often refers to the canned version, the word kipper more broadly refers to a whole herring that has been split, gutted, salted, and cold-smoked.
These snacks are eaten cold or heated and are popular in British breakfasts, as well as in Scandinavian and American cuisine.
The History of Kippers
Origins
- Kippers date back at least to the 19th century, though herring preservation techniques go back much earlier.
- The process of smoking fish has been used in northern Europe for centuries, particularly in Scotland, England, and Scandinavia, where herring was abundant and needed preservation for winter use.
The Legend of the Accidental Invention
There’s a popular (though likely apocryphal) story that kippers were discovered accidentally by a fish curer named John Woodger of Seahouses (Northumberland) or another curer, John Bowman, in the early 1840s. According to the tale, herring was left too close to a smoky fire overnight, and the next day it had turned into a smoked, flavorful delicacy.
Though this story persists, it is likely that cold-smoking of herring was practiced in various forms long before.
Method of Preparation
1. Splitting:
The herring is split along the backbone from head to tail. Traditionally, the head is left on, though modern versions often remove it.
2. Gutting:
The internal organs are removed, making the fish easier to preserve and less prone to spoilage.
3. Salting or Brining:
The split fish is soaked in a salt solution or rubbed with salt. This draws out moisture and starts the preservation process.
4. Smoking:
- The fish is cold-smoked, meaning it is exposed to smoke at a low temperature (around 70–80°F / 20–25°C) for several hours to days.
- Traditional kippers are made using oak or other hardwood smoke, giving them a rich, deep flavor.
- Modern commercial versions may use liquid smoke and coloring agents (like annatto or paprika extract).
What Makes a “Kipper Snack”?
- Kipper snacks are usually boneless or semi-boneless fillets of smoked herring, canned with oil or water.
- They are a convenient, shelf-stable product and popular as a ready-to-eat or lightly warmed meal component.
- Often found in North American stores, particularly under brands like King Oscar, Brunswick, or Polar.
Etymology: The Word Kipper
The term kipper has Old English roots, but its precise origin is debated.
Possible Etymological Sources:
- Old English cypera: Possibly linked to copper, referencing the bronzy color of smoked herring.
- Germanic roots: Related to words like kippen (Dutch), meaning “to tilt or split,” possibly referencing the preparation method.
- Another theory relates it to the Old Norse kippa, meaning “to snatch,” suggesting the quick preparation or the way herring were harvested.
Over time, kipper came to specifically refer to smoked herring in British usage.
Cultural Significance
- British breakfasts: Kippers served with eggs, toast, and tea are a traditional component.
- Royal approval: King Edward VII was known to enjoy kippers for breakfast, helping boost their popularity in the early 20th century.
- Regional pride: Areas like Craster (Northumberland) and Isle of Man are famous for their unique styles of kippering.
Nutritional Value
Kipper snacks are:
- High in omega-3 fatty acids
- Rich in protein
- Often low in carbs
- But sometimes high in sodium, depending on the curing process