A herring fish that has been split, salted, and smoked as a way to preserve it; a traditional British breakfast food.
From Middle Dutch 'kipper', possibly derived from 'kip' meaning 'to spawn'. The smoking and curing process was developed in England around the 14th century.
Kippers are a perfect example of how food preservation methods shaped breakfast culture—before refrigeration, smoking fish was how coastal communities ensured they had protein all winter, and the British loved it so much it became a national dish!
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