Ingredients
North East Atlantic herring, cold smoked over oak
Serving Suggestion: Nick likes his kippers grilled under a pre-heated grill for 3 minutes each side, served with chunky brown bread, butter and a poached egg.
Only the best will do
We never compromise when it comes to the flavour of our smoked fish. We use only sea salt for curing, rather than vacuum dried salt, sugar and other ingredients that some smoked fish is cured with. We do this because the fish tastes superior, and so that you purchase only the freshest and most pure smoked foods possible.
Rather than using less aromatic soft wood like pine, Dartmouth Smokehouse only uses hard woods and the majority of it is sourced from a Cornish sawmill, giving our food a unique Westcountry flavour. Our Fresh & Wild products have won Taste of the West Gold including our Kiln Roasted Salmon , Kippers, and Hot Smoked Trout.
