Scottish Fish Kippers – Traditional Smoked Herring

Scottish fish kippers are whole herring that have been split, salted, and cold-smoked using a time-honoured Scottish method. This process gives them their distinctive, rich, smoky flavour, making them a classic choice for a hearty, traditional breakfast.

How to Prepare Fish Kippers

Poaching (traditional method)

• Bring a large pan of water to a gentle simmer (not a rolling boil).
• Slide the kippers into the water and simmer for 4–5 minutes, until heated through.
• Carefully lift out and serve immediately.

Grilling (alternative method)

• Preheat your grill.
• Place the fish kippers on a baking tray, skin-side down, and dot with a little butter if desired.
• Grill for 3–4 minutes, until heated through and lightly sizzling.

Serving Suggestions

Serve your fish kippers hot with a squeeze of lemon, a knob of butter, and freshly ground black pepper. They’re delicious with buttered toast, poached eggs, or potatoes for a classic Scottish-style breakfast, and a sprinkle of fresh parsley adds colour and freshness.

Naturally rich in omega‑3 fatty acids, Scottish fish kippers are a flavourful, traditional and satisfying option at any time of day. Origin: Scotland