(62506) Oak Smoked Kipper Fillets -Traditionally Smoked -290g

(62506) Oak Smoked Kipper Fillets -Traditionally Smoked -290g

(62506) Oak Smoked Kipper Fillets -Traditionally Smoked -290g

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.

  • Kipper Vacuum Packed for extended shelf life.Grill or Simmer for 2-3 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 150 g 
  • Use within 3 days of opening. 
  • Please beware this product contains fine bones 
  • Allergens Include Fish
  • Can be Frozen but please do so well before the use by date

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  • 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

    Cooking Guide

    serve-as-is.pngtick.pngWe do not recommend to eat these as they come.
    blend.pngtick.png  Without the larger bones suddenly you can make quite a delicious Pate
    fry.pngtick.pngGenerally 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.    
    microwave.pngtick.pngKippers 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.
    grill.pngtick.pngAgain, 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. 
    oven-bake.pngtick.pngThere 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.
    simmer.pngcross.jpgNow 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.
    steam.pngcross.pngSteamed Kippers is not a thing I have heard or tried so we will say its a no from us. 
    storage.pngtick.pngKippers 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 100 grams (100g)
    Calories203Calories from Fat 104.3 (51.4%)

    % Daily Value *
    Total Fat11.6g-
    Saturated fat 2.6g-
    Monounsaturated fat 4.8g-
    Polyunsaturated fat 2.7g-
    Cholesterol77mg-
    Sodium115mg5%
    Potassium419mg-
    Carbohydrates0g-
    Net carbs 0g-
    Sugar 0g-
    Fiber 0g0%
    Protein23g
  • Recipe Ideas

    Kipper, spinach, bacon and new potato salad

    Ingredients

    For the salad

    • 6 rashers streaky bacon, fried until crisp
    • 500g/1lb 2oz new potatoes, cooked and halved
    • 350g/12oz spinach, washed and dried
    • 3 kipper fillet, bones removed, flaked

    For the dressing

    • 3 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 garlic clove, chopped
    • 2 tsp wholegrain mustard
    • salt and freshly ground black pepper
    • 4 free-range egg, poached, to serve

    *BBC Good Food


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