(62490) Oak Smoked Kippers Whole Fish Lowestoft Cure -390g
Lowestoft Cure Oak Smoked Kippers (62490)
Single or Two Whole Fish (Clupea harengus) approx 390g Kippers Vacuum Packed.
Our Kippers are smoked the old fashioned way with care and attention.
We hand select the Herring and hand cut (Kipper) them before brining and curing them with Kosher grade salt. They are smoked slowly over Norfolk Oak for up to 36 hours (depending on the weather) before being chilled and packed.
Our Kippers are unique and distinctive, the flavour is very traditional being smoked in 100 % pure seasoned Oak in 150 year old brick smoking kilns.
Its true that all kippers have different characteristics, ours are just that bit different and that bit better.
- Grill or Simmer for 3-4 Mins -
- Add butter when serving if desired -
- or boil in the bag for 5 Mins
- Catch Area FAO Area 27 (Atlantic, Northeast).
- Approx serving size 200 g (after taking the bones out)
- Use within 3 days of opening.
- Please beware this product contains bones
- Allergens Include Fish
This product can be frozen but please do so well before the use by date to preserve the flavour of the fish.
If you want to know how they are cured read "The Cure for a Good Kipper" by .. me..
Nutrition Guide KIpper (Cured Herring)
- Product Information
Where to start with this Stable across so many breakfast table up and down these shores, Kippers are whole herring which are Split and butterflied from head to tail along the dorsal ridge, it is gutted, brined and cold smoked over our fine oak dust.
Fish have been Smoked for many centuries some might even say millennia! But it wasn't until the nineteenth century that Kippering really caught on in Britain.
At one time the quintessential breakfast of the Victorians and Edwardians, kippers were also enjoyed at high tea and supper time. The smoked fish were popular right up until the 1970s and the rise of fast food.
- Cooking Guide
We do not recommend to eat these as they come. As this product comes with many bones we do not think it is a good idea, however if you would want to spend time excavating the bones from the fish who are we to tell you otherwise? Generally a classic way of cooking the humble kipper,only requires a couple of minutes either side in a pan of melted butter, I would recommend drying with some Kitchen towel or grease proof paper before serving to get the excess butter/oil off before serving. Kippers Can be cooked in a microwave in between 90 seconds and 2 minutes, makes sure to put them in a microwavable dish though! also if you want to remove the heads and tails before cooking that also works. Again, a firm favourite (Firm as in Solid and not as in the Royals although I can Definitely imagine our Lizzie tucking into a pair of kippers). Butter both sides of a kipper and 5minutes each side under a grill will work a treat. There couldn't be an easier way, Butter the Kippers and wrap them in some tinfoil and cook in the centre of the oven for 8-10 minutes. Now This could be the most effective way to cook kippers without the smell, simply pop the Vac Packed bag into the simmering water and wait for 5-6 minutes, when done dry the a with a tea-towel cut open and serve 'et Voila' as our escargot eating neighbours would say. Steamed Kippers is not a thing I have heard or tried so we will say its a no from us. Kippers will keep well in the vacuum pack. Generally we will give it 21 days to be on the safe side but the oil content is high so degradation comes from flesh going soft. If you freeze it don't wait for the use by date to get close. The quicker you freeze the better it is when you thaw..
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Spiced buttered kippers with crispy potatoes and avocado
- butter 65g
- lemon 1/2, zested and juiced
- smoked paprika 1/2 tsp
- flat-leaf parsley finely chopped to make 1 tbsp
- chilli flakes
- olive oil
- waxy potatoes about 500g, peeled and cut into 1cm cubes
- smoked kippers 4
- avocados 2 ripe
Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill.
Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. Don’t stir them round, but let them crisp up on each side before you turn them. They should take 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
Season the potatoes with salt and pepper. Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook. Alternatively add a few dabs of the spiced butter and grill for 5 minutes.
Cut the avocados in half and remove the stone. Using a dessert spoon, scoop the flesh from the skin, in one piece, and discard the skin. Put the halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), keeping the shape of the avocado. Push the top pieces to the right, and the bottom pieces to the left on the chopping board, but make sure the slices are still overlapping slightly, so you make a thin strip of overlapping avocado slices. Starting from one end, curl the pieces into a spiral, tucking in any pieces that fall out. It should end up looking like a flower. Squeeze over a little lemon juice and a pinch of chilli flakes.
Divide the potatoes between 4 plates and add a kipper to each, with another slice of the spiced butter. Add an avocado flower to each plate.