3. Kipper
Today, if you order kippers for your breakfast you’ll get herrings. But until the 1840s, you would have been served kippered (i.e. cut open, salted & smoked) salmon. That’s because a male salmon, during the spawning season, is called a kipper probably because of its ruddy-brown colour (from the Old English copper – also used for the metal). The first kippered herring came to London from Northumberland and is a whole herring, gutted, salted or pickled, and cold-smoked over smouldering woodchips