![]() Per 100g grilled kippers Energy 245kcal Fat 17.6g (of which saturated fat 3.74g) Protein 21.7g Rich in omega fatty acids, vitamins D and B12, niacin, riboflavin Kippers are also a rich source of vitamin D to help teeth and bones grow stronger and reduce the risk of some health conditions. When it comes to nutrition, this smoked fish is a winner – low in calories, high in protein and packed with omega-3 fatty acids, which are important for good health. Kipper fillets have fewer bones and are cut from below the head to just above the tail. They’re free from additives and dye, and are prepared with the central bone in place. ![]() Our whole Smoked kippers are herring that have been split and then smoked over a blend of hardwoods. Kippers are quick and easy to cook, whether from chilled or frozen, or alternatively boiled in the bag. The best kippers are pale copper in colour and have delicate flesh, smoky and sweet tasting, that pulls away easily from the bone when cooked. Here at Fresh Fish Daily, our kippers are landed in the north-east Atlantic Ocean and supplied by the Port of Lancaster Smokehouse. A resilient fish that swims in vast shoals with no bycatch, herring comes mainly from the North Sea and Norwegian waters. ![]() That’s good news when it comes to sustainability as herring is on the Marine Conservation Society’s list of fish to eat. They travel in vast schools, providing food for larger predators such as cod, salmon and tuna. One of the most abundant species of fish in the world, herring eat tiny organisms such as copepods, pteropods and other planktonic crustaceans, as well as fish larvae. With a small head and distinctive silver colouring, they are slightly blue at the top of their body and paler underneath, growing to between 30cm and 38cm in length. There are close to 200 species of herring but only a few are caught for food, including the Atlantic herring ( Clupea harengus). Herring is a species of slab-sided northern fish belonging to the family Clupeidae (order Clupeiformes). Add in the complex flavours created by the smoking process and there’s a lot to love about this humble smoked fish. Our grandparents were on to something – this oily fish has numerous health benefits and it’s also low in price. The smoked fish were popular right up until the 1970s and the rise of fast food, when the pungent smell of smoked fish fell out of favour. It’s the oiliness of the herring that makes it perfect for smoking.Īt one time the quintessential breakfast of the Victorians and Edwardians, kippers were also enjoyed at high tea and supper time. ![]() Of course, fish have been smoked and salted for centuries, but it wasn’t until the mid 19 th century that kippering became popular in the United Kingdom. It’s this process that is known as kippering, one which gives us the expression “on tenterhooks”. We’ve all heard of kippers but not everyone is sure exactly what they are.Ī kipper is a whole herring that has been sliced in half from head to tail, gutted, salted or pickled, then smoked. Sales are on the rise – all thanks to the nutritional benefits and new-found love of this seriously smoky fish. If you think kippers are just something your grandparents used to eat, think again.
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