Craster kipper facts for kids
Craster kippers served with buns
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| Type | Kipper |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Craster |
Craster kippers are a special type of smoked fish from the small village of Craster in Northumberland, England. They are a kind of kipper, which is a whole herring that has been split, gutted, and then smoked. Many people believe Craster kippers are among the best in Britain because of their unique flavour and how they are made.
What Makes Craster Kippers Special?
Just like some other famous foods, Craster kippers get their name from their home. They are strongly connected to the village of Craster. Even if the herring fish don't come from Craster itself, the most important part is that they are smoked right there. The special smoking process happens in a smokehouse located in or near the village.
Some people, like the famous cook Clarissa Dickson Wright, say that Craster is where the first kipper was made. However, other places also claim this honour. For example, the nearby town of Seahouses also says it invented the kipper.
How Craster Kippers Are Made
Making kippers has been a long tradition in Craster. Today, only one company, L. Robson & Sons, continues to make them there. They use their old smokehouses, which are over 100 years old!
The process starts with fresh herring from the North Sea. These fish are sometimes called "silver darlings" because of their shiny look. First, the fish are split open, cleaned inside, and washed. Then, they are soaked in a salty water mix called brine. This helps to preserve them and add flavour.
After soaking, the fish are taken to the smokehouse. Here, they are carefully cured over a slow-burning fire. This fire uses special oak and white wood shavings. The smoking process takes a long time, usually about sixteen hours. The smokehouse itself is easy to spot. It's a stone building, and you can often see white plumes of smoke rising from its roof vents.
Appearance and Taste
When you see a Craster kipper, it still looks like a fish. Its head is kept on, and the natural colours of its skin turn a golden brown from the oak smoke. The meat inside the kipper has a special reddish-brown colour.
People often say that eating a Craster kipper is a very different experience from eating a regular, store-bought kipper. They describe the taste as delicate and rich. Some even compare its quality to the finest smoked salmon, but at a much lower price. Many food lovers agree that Craster kippers are truly delicious!
