Situated in Craster, a small fishing village on the Northumberland coast, the company still cures the fish in the original smokehouses which are over 130 years old. Only the plumpest herring with the correct oil content are used to produce Craster kippers. First, the herring are split then placed in a brine solution of plain salt and water for a predetermined length of time depending on their size, lastly they are hung on tenterhooks and placed in the cavernous smokehouses. Fires are placed under the rows of herring made of whitewood shavings and oak sawdust and these smoulder away for up to 16 hours before the kippers are ready. Celebrated for their flaky, succulent flesh and bold, smoky taste. They make a healthy and delicious breakfast or brunch choice when served hot, typically with a knob of butter and some toast. Their distinct flavor and heritage have earned Craster kippers a special place in British tradition, and they remain a beloved seafood delicacy that continues to be savoured by connoisseurs.
| Fresh | smoked | 2 x 200g | Skin on | Head on | On the bone | Serves 2-4 |
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