Kipper Meaning: Definition, Examples, and Translations
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kipper
[ˈkɪpə ]
Definition
food preparation
A kipper is a type of fish, typically herring, that has been split open, gutted, salted, and smoked. It is commonly served for breakfast in Britain and other parts of Europe. Kippers can be enjoyed hot or cold and are often accompanied by buttered toast. The process of kippering fish enhances the flavor and preserves it for a longer duration.
Synonyms
herring, kippered herring, smoked fish.
Examples of usage
- I had kippers for breakfast this morning.
- She bought some kippers from the local market.
- Kippers are often served with poached eggs.
- The traditional kipper dish was delicious and smoky.
Translations
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Interesting Facts
Culinary Traditions
- Kippers are traditionally served for breakfast in the UK, often with bread and butter.
- In some cultures, especially in Scandinavia, they are enjoyed as part of a festive meal or brunch.
Cultural References
- Famous for their unique smoky flavor, kippers have made appearances in literature, like in works by Charles Dickens.
- Kippers were a popular item in English households during the Victorian era, often featured in upscale dining.
Oceanography
- The fish used for kippers, particularly herring, are vital in marine ecosystems as they are a key food source for larger fish and birds.
- Herring schools can contain millions of fish and play an important role in fishing economies across the globe.
Health and Nutrition
- Kippers are a good source of protein, omega-3 fatty acids, and essential vitamins, making them a nutritious food choice.
- Smoked fish like kippers have a long shelf life due to the smoking process, which helps preserve the fish.
Origin of 'kipper'
Main points about word origin
- The word 'kipper' comes from the Middle English term 'kipperen', which means to cure fish.
- Originally, it referred to all sorts of fish but became particularly linked to herring in the UK.
The word 'kipper' originated in the late 14th century, derived from the Middle English term 'kipper', which is believed to have come from a variant of the Old Norse 'kippa', meaning 'to control or keep'. The word was initially used to describe a method of preparing fish, particularly herring, by splitting, salting, and smoking. The kippering process resembles the way fish were preserved in ancient times, making them edible for longer periods. Over the centuries, the term 'kipper' has become synonymous with the specific method of preparing herring, though it can sometimes refer to other types of fish prepared similarly. The popularity of kippers in British cuisine grew especially during the Victorian era when they were a staple breakfast item. Today, kippers are appreciated not only in the UK but also in various European countries, with numerous regional variations in preparation and serving.