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A kipper is a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak). In the United Kingdom, Isle of Man, Japan, and a minority of North American regions they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II. ==Terminology== The English philologist and ethnographer Walter William Skeat derives the word from the Old English ''kippian'', to spawn. The word has various possible parallels, such as Icelandic ''kippa'' which means "to pull, snatch" and the Germanic word ''kippen'' which means "to tilt, to incline". Similarly, the Middle English ''kipe'' denotes a basket used to catch fish. Another theory traces the word kipper to the ''kip'', or small beak, that male salmon develop during the breeding season. As a verb, ''kippering'' ("to kipper") means to preserve by rubbing with salt or other spices before drying in the open air or in smoke. Originally applied to the preservation of surplus fish (particularly those known as "kips," harvested during spawning runs), ''kippering'' has come to mean the preservation of any fish, poultry, beef or other meat in like manner. The process is usually enhanced by cleaning, filleting, butterflying or slicing the food to expose maximum surface area to the drying and preservative agents. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kipper」の詳細全文を読む スポンサード リンク
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