Fish, especially herrings, that have been split open, salted, and dried or smoked.
From Middle English 'kipper,' possibly from Old English 'cypera' (fish spawning) or 'cyper' (male fish). The smoking process became popular in England during the 14th century.
Kippers have a distinctive pungent smell that has inspired British comedy routines for decades—the odor lingers in kitchens so notoriously that some landlords specifically prohibit cooking kippers in rental properties!
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