Kipper

The popular kipper is a whole herring that has been spilt from head to tail, gutted, salted and smoked.

Appearance

Plump, oil-rich flakes with an orangey brown colouring due to the smoking process.

Size

Range from 100-450g

Source

Smoked using traditional methods in the oldest working smokehouse, Swallowfish Ltd at Seahouses, Northumberland.

Seasonality

All year round

Oil Content

High

Price Guide

Medium

Portion Size

Fillets

Alternatives

Smoked haddock, Arbroath Smokies, finnan haddock

How To Cook

Place in a pan, cover with boiling water and leave for 5 minutes. Can also be enjoyed pan-fried, grilled, baked in foil or barbequed.



Fish Fact

The kipper was ‘accidentally’ invented by a fishmonger called John Woodger in Seahouses, Northumberland in 1843. He’d left some prepared herring overnight in a room with a smoking stove.

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