Smoked herrings, packed in pairs. Deliciously juicy for a great breakfast. Kippers are part of an ancient tradition that spans hundreds of years. The process of curing and storing smoked seafood dates right back into early history. Interestingly, while the British have been producing smoked herring for generations, the term “kipper” has only been used in reference to herring since the mid-19th century. In fact, the verb “to kipper” still refers to any process where a food is salted or seasoned and then allowed to dry, whether in open air or smoked.
Do you remember how good kippers used to taste? Nowadays, they are all too often dyed and barely smoked. At the Connemara Smokehouse, we start with fresh herrings that are plump and un-bruised. They are split by hand, lightly cured then mildly smoked for up to 18 hours depending on the weather. The result is succulent flesh with golden skin and a wonderful flavour. They are delicious and nutritious and are a tasty source of protein, calcium and omega 3 oils.