These 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. These kippers fillets are made in small batches without preservatives or artificial color and are not too salty. There are three or four kippers per pack (2-servings).
Kippers are traditionally served for breakfast sometimes with poached eggs on the side and toasted bread.
Easy to cook » – just float in boiled water for six minutes or bake in preheated oven 400F until sizzling – approx.. 5 minutes
………….. Finnan Haddie was noticed by the late Johnny Apple of the New York Times.
“His kippers are equal if not better than the famous kippers from Loch Fyne in Scotland”(Peter Wilson, founder of Great Scot International)
Supplied frozen and vacuum packed the fish should be consumed within 3 -7 days or can be placed back in the freezer.