A 300–400g pack of whole oak-smoked Scottish kippers — undyed (the deep amber comes from real wood-smoke, not artificial colouring) and prepared by a smokehouse we’ve sourced from for over 15 years. Salty, meaty, with the delicate-but-distinctive smokiness of a traditional kipper. A proper British breakfast classic, and the foundational ingredient of a great kedgeree.
Pack details
- Net weight: 300–400g per pack
- Form: whole, frozen
- Catch: wild Scottish herring
- Process: oak-smoked, undyed
- Heritage: sourced from the same Scottish smokehouse for 15+ years
- Note: as with all traditional kippers, watch for small bones
- Storage: keep at −18°C until use; defrost in the fridge before cooking
How to cook kippers
- Grill (the classic): cook under a medium grill for 4–5 minutes, alternating sides for crisp skin. Top with a knob of butter.
- Pan-fry: 3 minutes skin-down in a knob of butter, 2 minutes flesh-down, lid off.
- Poach (Victorian style): stand in a jug of just-boiled water for 5 minutes — less smell, very tender flesh.
- BBQ: grill outdoors to keep the smoky aroma where it belongs.
Serve with hot buttered brown bread, a squeeze of lemon and a poached egg, or flake the meat into a creamy kedgeree with curried rice and soft-boiled eggs. Pair with Soave, Frascati or a southern French Terret.
Sourcing and delivery
Wild-caught Scottish herring, oak-smoked in a 15-year supplier relationship that delivers consistent traditional quality. Dispatched frozen from our UK warehouse in insulated packaging.
