European Community legislation limits the acceptable daily intake (ADI) of Brown FK to 0.15 mg/kg. Today, kippers are usually brine dyed using a natural annatto dye, giving the fish a deeper orange/yellow colour. Kippers were originally dyed using a coal tar dye called brown FK (the FK is an abbreviation of "for kippers"), kipper brown or kipper dye. This allowed the kippers to be sold quickly, easily and for a substantially greater profit.
The dyeing of kippers was introduced as an economy measure in the First World War by avoiding the need for the long smoking processes. The term appears in a mid-13th century poem by the Anglo-Norman poet Walter of Bibbesworth, "He eteþ no ffyssh But heryng red." Samuel Pepys used it in his diary entry of 28 February 1660: "Up in the morning, and had some red herrings to our breakfast, while my boot-heel was a-mending, by the same token the boy left the hole as big as it was before." " Red herring": Cold smoked herring (Scottish kippers), brined and dyed so that their flesh achieves a reddish colourĪ kipper is also sometimes referred to as a red herring, although particularly strong curing is required to produce a truly red kipper. Smoking and salting of fish-in particular of spawning salmon and herring-which are caught in large numbers in a short time and can be made suitable for edible storage by this practice predates 19th-century Britain and indeed written history, probably going back as long as humans have been using salt to preserve food. These stories and others are known to be untrue because the word "kipper" long predates this. Another story of the accidental invention of kipper is set in 1843, with John Woodger of Seahouses in Northumberland, when fish for processing was left overnight in a room with a smoking stove. For instance Thomas Nashe wrote in 1599 about a fisherman from Lothingland in the Great Yarmouth area who discovered smoking herring by accident. According to Mark Kurlansky, "Smoked foods almost always carry with them legends about their having been created by accident-usually the peasant hung the food too close to the fire, and then, imagine his surprise the next morning when …". The fish processing factory in the village of Seahouses, northern England, is one of the places where the practice of kippering herrings is said to have originatedĪlthough the exact origin of the kipper is unknown, this process of slitting, gutting, and smoke-curing fish is well documented. Buckling is hot-smoked whole bloaters are cold-smoked whole kippers are split and gutted, and then cold-smoked. The process is usually enhanced by cleaning, filleting, butterflying or slicing the food to expose maximum surface area to the drying and preservative agents.Īll three are types of smoked herring. 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. Another theory traces the word kipper to the kip, or small beak, that male salmon develop during the breeding season.Īs a verb, kippering ("to kipper") means to preserve by rubbing with salt or other spices before drying in the open air or in smoke.
Similarly, the Middle English kipe denotes a basket used to catch fish.
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". The English philologist and ethnographer Walter William Skeat derives the word from the Old English kippian, to spawn.
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