Kippering process

The Kippering process is a method for preparing fish, particularly herring, by gutting, salting, and smoking. Named after the English term "kipper," which refers to herring that has undergone this treatment, the fish is first split open and cleaned. It is then salted to enhance flavor and preserve it before being cold-smoked over wood chips. This combination of salting and smoking not only prevents spoilage but also imparts a distinctive taste and aroma. Kippered fish is often enjoyed for breakfast or as a savory snack, showcasing a traditional method of preserving seafood.