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Whole Scottish kippers, about 220g

(Code: 2007)
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Whole Scottish kippers, about 220g

Buy online kippers from a real traditional fishmonger!

The Smelly Alley Fish Company kippers and how to cook them:

A kipper is a whole, split herring that has been gutted, salted and smoked. They are uncooked. Our kippers are from Scotland.  

Kippers have two drawbacks - the smell and th
e bones. You can tell they have been cooked because of the smell they leave behind. That's easy to overcome if you cook them on the barbeque - sounds strange, but they are very popular cooked like this, even in winter, you don't have to eat them outside! If you cook them indoors a few open windows will soon deal with the smell, and it's not a bad smell, after all! The other drawback is the bones, but if you like kippers, you put up with them. Kipper fillets (boned kippers) have most of their bones removed. We think they are best grilled if you have to cook them indoors. Lining the grill pan or tray with baking foil means the grill pan won't have a lingering kipper aroma. Cook them under a hot grill for a minute (skin side up), then turn them over and grill the other side for 5 or 6 minutes. Some people "jug" them - fold the kipper together, put it into a tall jug, cover with boiling water and leave for ten minutes. However you cook them, serve with a lemon wedge or vinegar and some bread and butter.  

Not looking for kippers? Try searching other Smoked Fish or try Smoked Haddock.

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