Smoked Kipper

About 

Also known as kippered herring, smoked kipper is a herring that’s been butterflied, cured, and cold-smoked over smouldering wood chips. This rich, oily fish has a mild, sweet, and smoky flavour that’s much loved here in the UK.

How to Cook

Although perhaps not so popular nowadays, smoked kippers have long been a breakfast staple in the UK. 

They’re quick and easy to prepare. You can grill your kippers; however, we only recommend doing this if your kitchen is well-ventilated. Or a less pongy method is to poach your kippers in water on a low heat for about 5-10 minutes. 

Once cooked, the humble kipper on its own on toast or accompanied by buttery scrambled eggs makes an outstanding breakfast which offers numerous health benefits thanks to the fish’s high levels of omega-3 fatty acids.

What to Drink

This is a tough one. Like smoked mackerel, smoked kipper can easily overpower most wines. So it’s best to choose a drop with its own strong character such as an oaked Chardonnay from Burgundy or even an oaky Chilean Merlot. 

Storage 

All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.