Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Growing up in Scotland, kippers were a two or three times a week breakfast.
Last night I had a long (and long distance) telephone conversation with my mother (now 90) and, because of this topic, we got onto kippers and herring in general. She tells me she still has kippers two or three times a week for breakfast and also has un-smoked herring in oatmeal at least once a week.
When she's not having Arbroath smokies.
Growing up in Scotland, kippers were a two or three times a week breakfast.
Last night I had a long (and long distance) telephone conversation with my mother (now 90) and, because of this topic, we got onto kippers and herring in general. She tells me she still has them two or three times a week for breakfast and also has un-smoked herring in oatmeal at least once a week.
When she's not having Arbroath smokies.
