Cooking

There are many ways to cook Kippers. Our personal favourite is to poach them in water. Keeping it simple, easy, quick and succulent for the spine to glide freely from the Kipper.

3 ways to poach:

-Boil water until bubbling and remove from the heat. Place the Kipper in with a lid on and leave between 8-10 minutes.

-Boil water then reduce to a simmer, place the Kippers in with a lid on top for 3-5 minutes.

-Jugging Kippers couldn’t be easier, as shown by James Martin on the Quay of Whitby. Using Fortune’s Kippers and a large jug. Place the fish head down and pour boiling water in to the jug and leave for 10 minutes. Once the spine pulls away freely, it is ready.

You can also grill, fry and oven cook Kippers.

-Grill on a medium heat for 4-5 minutes, alternate sides for a crispy skin!

-Fry - Add butter (Optional) to a pan, alternate both sides of the Kipper for approx. 5 minutes.

-Oven - Heat to 180 degrees celsius. Wrap in a foil parcel for around 10 minutes.