When we are in the UK, Our family loves to have kipper for breakfast. We usually have it on Sunday morning where we can have a relax and long breakfast. We prefer to have a whole kipper with the head, tail and bone on rather than one that already filleted. It is a tedious job to separate the bone and the skin and make a lot of mess too but it is all well worth it, because it is really good, the taste, the saltines the smokey flavor, it is all there.
I normally put a dollop of butter on the fish and then put it under the grill, but after reading Darina Allen's book I completely converted. Instead of grilling it, put the kipper in a container and pour hot water on it.
The fish turns out more moist and less salty and the kitchen doesn't smell fishy...
Poach instead of grilled Served with scrambled eggs