Skippers (otherwise known as brisling) and sild (actually young herring) are tiny, oil-rich fish that are perfect for dicing up and adding flavour to stews, sauces and curries. Despite their small size, they come protein-packed, so are perfect for packing some nutritious content into a midweek meal.
SKIPPERS AND SILD – FROM SEA TO SHORE
Skippers and sild are some of the smallest edible fish in the food, measuring just 7- to 12cm. In fact, sild are just young herring. John West sild and skippers are sourced from UK waters, largely in winter, when they’re at their very tastiest. Once on shore, they’re smoked and then packed by hand in Scottish canneries, before making their way to your supermarket shelf.