As the nights are drawing in, it’s time to think about comfort food and what better ones than Kipper Kedgeree, Smoked Haddock Chowder and Fish Pie. All made with delicious fish, smoked locally on the East Coast of Yorkshire.
The kippers that Ramus supply come from Swallow Fish in Seahouses, Northumberland, reputedly the oldest smokehouse in the country. The fish is smoked over oak sawdust with absolutely no additives, colourings or preservatives, hence the great taste.
Did you know that kippers are in fact large herrings that have been smoked, and were reputedly discovered by accident by John Woodger of Seahouses who left some herring overnight in a room with a smoking stove?
For more information on them please visit our Fish Fact page on Kippers.
A really old fashioned, but very effective way of cooking kippers is to jug them. This keeps all of the smell of the kippers inside the water and not in the kitchen! Just place the kippers in a jug, cover with boiling water and leave for 5 minutes. Take out and pat dry, and the bone should just come away from the fish. Full of Omega 3s, kippers can be enjoyed in many ways:
- delicious on their own with bread & butter
- with a poached egg
- or on our tasty Kipper Kedgeree recipe.
- 4 x 170g Enderbys Smoked Haddock fillet,
- 2 x pair of Swallow Fish Kippers,
- 2 x pair of natural smoked Mackerel fillets,
- 2 x pair of peppered smoked Mackerel fillets,
- 2 x 200g packs of smoked Salmon
What can you do with Smoked Haddock?
- Slice very thinly and make sushi with it
- Poach in milk
- Try our delicious Smoked Haddock Chowder recipe
- Make your own cullen skink, a creamy Scottish soup
- Pan-fry like a piece of cod and enjoy with traditional mushy peas