Editing Kipper (section)

== Origin<!-- this section is linked to from [[Craster kipper]] --> ==
[[File:Kipperfactoryseahouses.jpg|thumb|The fish processing factory in the village of [[Seahouses]], [[Northumberland]], is one of the places where the practice of kippering herrings is said to have originated.]]

Although the exact origin of the kipper is unknown, this process of slitting, gutting, and smoke-curing fish is [[History of fishing|well documented]].{{NoteTag|The practice of smoking salmon for preservation was seen by Lewis and Clark among American Indians of the Columbia River region.}} 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 …".<ref>Mark Kurlansky, 2002. ''Salt: A World History'', {{ISBN|978-0-8027-1373-5}}.</ref> For instance [[Thomas Nashe]] wrote in 1599 about a fisherman from [[Lothingland]] in the [[Great Yarmouth (borough)|Great Yarmouth area]] who discovered smoking herring by accident.<ref>{{Cite book|last=Hone|first=William|url=https://books.google.com/books?id=PzsHAAAAQAAJ&pg=RA4-PA569|title=The Every-day Book and Table Book|date=1838|publisher=R. Griffin and Company|pages=569–570|volume=III|place=Glasgow}}</ref> 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.<ref>{{Cite book|last=Trewin|first=Carol|url=https://books.google.com/books?id=swU53UBC1LEC&pg=PA51|title=Gourmet Cornwall|date=2005|publisher=Alison Hodge Publishers|isbn=978-0-906720-39-4|page=51}}</ref><ref>{{Cite book|last=Davidson|first=Alan|url=https://books.google.com/books?id=bmQjAQAAIAAJ|title=The Oxford Companion to Food|date=2006|editor1=Alan Davidson|editor2= Tom Jaine
|publisher=Oxford University Press|place= Oxford|isbn=978-0-19-280681-9|page=728}}</ref>