Pack details
- 1kg of herring fillets, skin on, pin-boned
- Oily fish — rich, full-flavoured and high in omega-3
- Frozen to preserve freshness; defrost what you need
How to cook
- Pan-fry: score the skin, dust with seasoned flour or oats, fry skin-side down in butter for 3–4 minutes, flip for 1 minute
- Grill: brush with oil, grill skin-side up for 4–5 minutes — serve with mustard sauce
- Cure into rollmops or soused herring with vinegar, sugar, onion and dill
- Smoke at home for kipper-style breakfast fillets
Sourcing and delivery
- Caught in cold North Atlantic and Baltic waters — sustainably managed stocks
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
