These smoked kippers are made from premium herring sourced from historic fisheries off Newfoundland, that have specialized in fat kipper herring for over a century. Shetland smoke masters used the same herring, exported from Halifax, back in the 1980’s when North Sea herring (aka silver darlings) weren’t running. The fillets are made in small batches without preservatives or artificial color and are not too salty. There are three or four smoked kippers per pack. Each pack has 2 servings.
Kippers and poached eggs are a traditional Scottish breakfast served on the side with toasted bread and a cup of Brodies Breakfast Tea.
Cooking Instructions: just float in boiled water for six minutes or bake in preheated oven 400F until sizzling – approximately 5 minutes.
“His kippers are equal if not better than the famous kippers from Loch Fyne in Scotland”
Peter Wilson, founder of Great Scot International
