Kippers are food from God. Microwaved until spitting hot, served with lashings of hot chilli sauce and smothered with white pepper they are the perfect accompaniment to a F1 Grand Prix. If it weren't for the divine design fault of LITTLE BONES they would be up there with turbot and halibut. Fortunately John West and Princes have discovered how to grow boneless kippers. The smell is fantastic, enjoy it.
Before you even get them out of the fridge, pour about a tablespoonful of ordinary vinegar into a saucer and place it on a work-top. That soon neutralises the kipper-smell. A chemist even once explained to me in detail how it works, but I've forgotten.
I've been doing precisely that for decades...we have kippers for breakfast every Friday. It never fails and there really is no need to freeze the house by opening windows at this time of year!