A British Classic. Craster Kippers are whole herring split from mouth to tail which are immersed in brine for a short while and cold smoked overnight. This produces a flavoursome balance of salt and smoke.
Kippering was traditionally a fish cure that consisted of brining followed by drying and smoking. It originally applied to both salmon and herring but the origination of the kipper in the modern sense i.e.exclusively herring is attributed to John Woodger who worked at Seahouses on the Northumbrian coast in the 1840s (source reference: The Taste of Britain by Laura Mason and Catherine Brown)
Pack of two whole kippers approx 450g.
Allergens: Herring (fish)