Ah...but the real key to kippers is that they are SMOKED. Smoked sardines. Hence, the bacon of fish.
Drain the tin, douse 'em in rooster sauce, and nom them.
It's funny when I have them for lunch at school. Half the kids walk into the band room and say, "Someone made bacon!" and the other half say, "Someone is eating fish!" It's like their senses of smell zero in in different directions, some to smoke, others to the fish.
(Precious? Someone's trying to make me blush.)