[1] Like the Newmarket sausage or the Stornoway black pudding, the Craster kipper is a British food named after, and strongly associated with, its place of origin.

[citation needed] Although a long-standing tradition in Craster, commercial kipper production is currently only continued there by L. Robson & Sons, using their over 100-year-old smokehouses.

[4] The preparation process begins with selected raw North Sea herring, known locally as "silver darlings".

[5] These are split, gutted and washed,[6] soaked in brine, and then taken to the smokehouse where they are cured over smouldering oak and white wood shavings for sixteen hours.

[7] The famous smokehouse is unmistakable — a stone building often with white plumes pouring out of the wooden vents in the roof.