Thanks, Manx

The Isle of Man is a hub of kipper production, producing thousands in the village of Peel. The Manx word for the dish is skeddan jiarg, which translates to "red herring" (of course, that's irrelevant, isn't it?) Kippers are generally eaten in the morning, or at tea, though you could make a meal out of them, and I did, as shown below.

They're served with bread, and when they make up a whole meal, potatoes are often served alongside, to make a dish called "spuds and herrin."

The kippering process isn't complicated; they're soaked in a brine for a while, and then they're hung on racks over a smoking pile of wood chips. They're grilled before you eat them. And the oil oozing out of them is part of the fun.