What is a smoked herring called?

A smoked herring is commonly known as a kipper. This term specifically refers to herring that has been split open, salted, and then cold smoked, giving it a distinct flavor and preservation quality. The preparation method is notable in British cuisine, where kippers are often enjoyed for breakfast or as part of traditional meals.

Understanding the specific naming of smoked fish is important, as it reflects both culinary traditions and methods of preservation. While salmon, trout, and mackerel are also types of fish, they refer to different species and do not include the traditional process associated with herring. This distinction is valuable, particularly in culinary contexts where specific fish are required for traditional dishes or recipes.