noun a fish, especially a herring, that has been split, salted, and smoked
verb to cure or preserve (a fish) by splitting, salting, and smoking
In the culinary arts, a kipper refers to a whole herring that has been split from tail to head, gutted, salted or pickled, and cold-smoked. Kippers are often enjoyed for breakfast or as a snack.
In the fishing industry, kippers are a popular product made from herring. The process of kippering involves salting and smoking the fish to preserve it and give it a distinctive flavor.
Kippers are a form of food preservation where herring is salted and smoked to extend its shelf life. The process of kippering helps to enhance the flavor of the fish.
Kippers are commonly eaten as a breakfast food in many parts of the world. They are known for their rich, smoky flavor and are often served with eggs, toast, or other breakfast staples.
In British cuisine, kippers are a traditional breakfast dish often served with buttered toast. They are a popular choice for a hearty and flavorful morning meal.
In the context of a writer, 'kipper' may refer to a type of smoked herring commonly used as a food metaphor or symbol in literature.
In the context of a chef, 'kipper' may refer to a type of fish that is prepared and served in various dishes.
In the context of a fisherman, 'kipper' may refer to a type of fish that is caught and sold for consumption.