#Kipper snacks vs sardines series#

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'. An increase in gray matter can help combat the development of some neurological disorders.The English philologist and ethnographer Walter William Skeat derives the word from the Old English kippian, to spawn.

Sardines and other fish rich in omega-3 fatty acids, combined with other lifestyle changes, have been shown to help increase gray matter in the brain.

#Kipper snacks vs sardines series#

Inflammation can lead to a series of complications that worsen other conditions like arthritis. When eaten regularly, sardines can help reduce inflammation caused by a variety of issues. The babies of women who consume less omega-3 have higher instances of delayed brain development. The omega-3 fatty acids in sardines have been shown to provide important support for the healthy development of a fetus’s brain and nervous system. Heart disease is the leading cause of death in the United States. Studies have shown a number of potential health benefits to eating sardines:Ī Harvard study found that consuming just one to two servings of sardines every week provides enough omega-3 fatty acids to reduce your chances of heart disease by more than one-third. Adding sardines to a balanced diet can help improve blood vessel function, ease inflammation, and more. Sardines are rich in essential nutrients, low in calories, and recommended as part of a healthy diet. One serving of canned sardines in oil contains: The fish is a great source of omega-3 fatty acids, which reduce the risk of heart disease and the likelihood of behavioral problems.Įating sardines has been used as a remedy for a number of serious ailments, including: Sardines have been a central part of the local cuisine in countries like India, the Philippines, Portugal, and parts of the Mediterranean for centuries. The meat of sardines, soft and oily, is popularly eaten canned or grilled but can be enjoyed in several ways. They live in groups, known as schools, in oceans around the world. Sardines are small fish that grow up to 25 centimeters (almost 10 inches) long.