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Delivery Information
Orders are dispatched
Mondays, Tuesdays
and Wednesdays and
will arrive 2 days
thereafter.
The Kipper Curing Process
Stage 1: Splitting the Herring
As the herring are passed through the splitting machine, they are measured, split, gilled, gutted and washed at a rate of almost one a second.
In the 19th Century women would hand-work the herring but now a specially designed machine is used.
Once the herrings have been split, gutted and washed, they are then soaked in brine for approximatley 10 minutes to ensure their unique flavour and freshness is retained.
Stage 2: Smoking the Herring
To smoke the herring, oak chippings are used to fuel the fire, providing the unique and traditional flavour. The fish are smoked for 12 hours before cooling, and packaging.
Alternative smoking processes often use electric kilns to pump smoke into fire rooms for just a few hours. Without the oak chippings, the traditional smoking flavour is lost.
Next: The History of Fish Smoking >>
Buy Manx Kippers
Probably the best pair of kippers you will ever find. Our deliveries of Manx kippers range in size from one to ten pairs and all prices are inclusive of packaging and shipping.