With less bones than whole Kippers and being easier to cook our traditional Kipper fillets make a great breakfast meal with a little real butter and a sprig of something green and edible such as spinnach, dill, or roquette salad. Herring takes a great salt cure, the flavour is unique and special with seasoned Oak as the dominant smoke character.
Our Oak Smoked Kippers Fillets (Clupea harengus) approx 290g are supplied in twin packs (4 fillets from 2 fish) evoke memories of a long gone tradition when cooked. They can be grilled or simply simmered for 2-3 minutes in a shallow pan
Our fillets are cut from prime large Herring caught in the North East Atlantic from sustainable stock, we brine using a mineral Kosher grade salt and then smoke slowly for at least 12 hours in our traditional kilns.
After chilling, they are graded and packed to be shipped across the country to a breakfast table near you.
Smoked Kipper fillets make a great base for a unique fish pate, remove the skin, add the cooked kippers to a bowl and mix with creme fraiche or real cream with a little pepper or horseradish and mush it up into a thick pate. It really goes well with wholemeal or Melba toast and a leafy salad. It is great served warm or can be chilled. If using cream eat within a couple of days and keep it refrigerated.