A kipper is a whole herring that has been sliced in half from head to tail, gutted, salted or pickled, then smoked – a process is known as "kippering". Fish have been smoked and salted for centuries, but kippering was popularized in 1843 by John Woodger, a Northumberland fish processor. Oily, plump and pungent, the kipper was popular on Victorian and Edwardian breakfast tables.
An oily fish high in Omega 3, kippers are quick and easy to cook, whether frozen, "in the bag" or chilled. As a sustainable fish they are on the Marine Conservation Society's list of fish to eat.
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what is funny about this is that dried/salted fish (tuyo) are traditional for a Filipino breakfast,(description and photos at 80Breakfasts Blog....
Lolo has changed from omelette to tuyo for breakfast, with rice with milk, eaten as they eat cereal in the US...
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