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The Guardian - UK
The Guardian - UK
National
Mark Brown North of England correspondent

Historic England gives north-east kipper smokehouse Grade II listed status

Historic England England Fish Owen Humphreys
A man works surrounded by hanging herrings
Herring are hung on tenter hooks and smoked for 16 hours using fires on the ground, fuelled by whitewood shavings and oak sawdust. Photograph: Owen Humphreys/PA

A modest stone smokehouse blackened with the history of Britain’s love-hate relationship with the kipper has been given listed status.

Kippers, split and smoked herrings, are either a wonderful, goodness-packed taste of the sea; or they’re full of bones with a lingering, fishy whiff.

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