Kippers are named after the term "kippering" which is the method of butterflying and smoking a whole fish. The fish we use to make our delicous kippers is herring. As well as whole kippers, our smokery now produce filleted kippers for even quicker and easier meals at home.
Serves 2
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Subscription price
Regular price
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Kippers are named after the term "kippering" which is the method of butterflying and smoking a whole fish. The fish we use to make our delicous kippers is herring. As well as whole kippers, our smokery now produce filleted kippers for even quicker and easier meals at home.
Our kippers are hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim and Will use hot smoking and cold smoking methods to produce the finest smoked foods.
Herring (Clupea Harengus) (FISH) (97%), Salt.
Although extra care has been taken to remove bones, some may remain.
For allergens see ingredients in BOLD.
Produced in a facility that handles FISH, MUSTARD, WHEAT, MILK and EGG.
Typical values per 100g: | |
---|---|
Energy | 961kJ |
232kcal | |
Fat | 18.8g |
of which saturates | 9.3g |
Carbohydrates | 0.7g |
of which sugars | <0.1g |
Protein | 14.8g |
Salt | 3.30g |