Kippers
Ingredients
HERRINGS, (FISH).
SALT,OAK SMOKE COLOUR ANNATTO.
CAUGHT AT SEA IN FA027 N.E.ATLANTIC.
Cooking Instructions
Thaw in a refrigerator for around 6 hours, can be cooked from frozen just give extra time to cooking.
Remove from all packaging before cooking.
Oven-Baked Fresh Kippers: Preheat oven to 180 °C / 350 °F.
Place fresh fillets on a parchment-lined baking tray.
Brush lightly with oil or dot with butter, season with salt and pepper.
Bake 5–7 minutes, depending on thickness, until hot and opaque.
Serve immediately with lemon or herbs.
Pan-Fried Kippers (Best for Fresh) Heat a non-stick pan over medium heat.
Add butter or oil. Place the fresh kippers in the pan.
Cook 1.5–2 minutes per side, depending on thickness, until the fillets are just cooked through and lightly golden.
Optional: squeeze lemon over the fillets just before serving.
Tip: Cover the pan briefly for 30–60 seconds if you want to retain moisture, then uncover to allow a slight crisp.
Quick Poaching (Optional, Gentle Cooking)
Fill a shallow pan with water, broth, or milk (just enough to cover fillets).
Bring to a gentle simmer.
Add fresh kippers and poach 3–4 minutes, until just cooked through.
Serve with butter and herbs.
Tips: for Cooking Fresh Kippers
Fresh kippers cook faster than frozen—avoid overcooking.
Minimal fat is needed because kippers are naturally oily.
Fresh fillets are best served hot and immediately.
Enhance flavor with lemon, parsley, dill, or mustard sauce.
STORE AT -18°c ONCE THAWED DO NOT REFREEZE
Weight / Portions
MIN NET WEIGHT
1.9 KG
