A kipper is a more usually a fillet of smoked mackerel with its shiny skin left on. It is smoked until its flesh is a golden brown. In England and Scotland, kippers are usually served with a garnish of coarsely ground pepper. It’s a strong tasting oily fish, traditionally eaten at breakfast. I think it goes particularly well with scrambled eggs.

Although it’s an archaic term: when you have two fillets (i.e. both halves of the fish) that can be called a “brace of kippers”.

Kip"per (?), n. [D. kippen to hatch, snatch, seize. Cf. Kipe.]

1. Zool.

A salmon after spawning.


A salmon split open, salted, and dried or smoked; -- so called because salmon after spawning were usually so cured, not being good when fresh.


Kipper time, the season in which fishing for salmon is forbidden. [Eng. & Scot.]


© Webster 1913.

Kip"per, v. t. [imp. & p. p. Kippered (?); p. pr. & vb. n. Kippering.]

To cure, by splitting, salting, and smoking.

"Kippered salmon."



© Webster 1913.

Kip"per, a.

Amorous; also, lively; light-footed; nimble; gay; sprightly.

[Prov. Eng.]<-- = chipper? -->



© Webster 1913.

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