From Old English 'cypera' (spawning salmon), possibly for its copper color—the name transferred to the smoking technique.
A herring or salmon that has been split open, salted, and smoked.
From Old English 'cypera,' meaning a male salmon during spawning season, when the fish turns a coppery red. The preservation technique was named after the fish it was most commonly applied to. Possibly related to Old English 'coper' (copper) for the color. Key roots: cypera (Old English: "spawning salmon (possibly copper-colored)").