|
More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
|
kipper
|
|
A herring which has been sliced through from its underside, stopping just short of the skin on its back; it is then opened up flat like a book and cured by smoking. A technique used originally for salmon, it was adapted to the smaller fish by John Woodger at Seahouses, in Northumberland.
|
|
|
|