One that you use or know firsthand. I once tried cooking kippers and it came out awful. Used to be some bagel restaurants where you could get them. But they are no longer on the menu. Probably because they stink up the place and were not ordered too often. But my father and I both liked kippers and eggs for a once in a while breakfast.
Do you soak the kippers first to get some of the salt out? IIRC last time I tried to make this the fresh salted kippers were very salty, too salty. I did not soak them.
Here is what got me thinking about them>>>
I have caved and eaten the canned kippers but they are not as good as the refrigerated salted ones I see from Canada in some groceries. Few weeks ago I found fresh salted smoked alewives. They were very salty so I soaked them but then they were nearly impossible to fry. Fish need to be dry to fry them so I did dry them best I could