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A pack of 2 boneless kipper fillets — the convenient format for breakfast, brunch or supper without the deboning ceremony of whole kippers. Caught in the cold waters around Scotland and Northern Ireland, traditionally smoked, deboned (though as with all natural-fish products, you may find the occasional small bone).
Pack details
- Pack: 2 kipper fillets
- Form: deboned smoked kipper fillets (some small bones may remain)
- Catch: wild herring from Scotland and Northern Ireland
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- Grill (the classic): 4–5 minutes under medium heat, finish with butter.
- Pan-fry: 3 minutes skin-down + 2 flesh-down in butter.
- Boil / poach: 4–5 minutes in just-boiled water.
- Kedgeree: flake into curried rice with eggs and peas.
Serve with hot buttered toast, a poached egg and a wedge of lemon.
Sourcing and delivery
Wild herring from Scottish and Northern Irish waters, smoked into kipper fillets. Dispatched frozen from our UK warehouse in insulated packaging.
