Craster Kippers

Kippering is a method of preserving rather like the way salmon is smoked - split down the back, cured and smoked. In 1843, a John Woodger had the idea of doing this to herring in Seahouses in Northumberland, as previously herrings were cured as red herrings in hard blocks that more or less lasted forever and took days to reconstitute; or as bloaters which were like Arbroath smokies and didn’t have much shelf life. The kipper was a combination of the two, with a bloater’s eating qualities and the shelf life of red herring.