(65972) Oak Smoked Kippers Two Fish Vac Pack 3Kg
Lowestoft Oak Smoked Kippers 3Kg (TRADE) (65972)
Whole Fish (Clupea harengus) approx 390g each
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
Kipper & Black Pudding Cakes
150g black pudding
200g mashed potato, cooled
1 leek, trimmed and finely chopped
1 tbsp chopped fresh parsley
1 free-range egg beaten with 1 tbsp of milk, for the egg wash
50g fresh breadcrumbs
4 free-range eggs
1 jar of hollandaise sauce
Juice of ½ lemon
2 tbsp's sunflower oil
1) Place the kippers onto a microwavable plate, add a tablespoon of water, cover with cling film and cook for 1 minute. Leave to cool and then flake into a bowl removing any bones. In a frying pan gently cook the leek in the butter until soft (about 5 minutes) and pop into the bowl with the flaked kippers then leave until cold.
2) Chop the black pudding into small pieces and add to the bowl along with the chopped parsley and the cold mashed potato. Mix well and season with a little salt and milled pepper. Divide the mixture into four and then form into cakes. Coat the cakes in the flour then dip into the egg and milk mixture and finally into the breadcrumbs.
3) Gently fry the cakes in the sunflower oil over a low-medium heat until golden brown and cooked through, this will take about 8-10 minutes.
4) Poach 4 eggs in simmering water with a touch of vinegar for about 3 minutes. Meanwhile warm the Hollandaise sauce and add the lemon juice. To serve, place the kipper cakes onto a plate, top with a poached egg and the hollandaise sauce.