Naturally high in Omega 3, kippers have been a loved part of the British diet for years. Fun fish fact for you – these little guys are actually smoked herrings. They’re that tasty though they deserve their own name, don’t you agree?
They are caught between November – January and July – September when they are at their best. Like herring, they are caught by the Irish fishing fleet in the North East Atlantic.
The fish are carefully stored once caught and landed in the Irish port of Killybegs, in close proximity to the canning factory in Co Donegal. The fish is traditionally packed by hand but not before it’s been skilfully fileted and naturally wood-smoked using beech and oak wood.
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