Herring

These excellent and very consistent little kippers from the Isle of Man have fans all over the world and are now our top-selling kipper. The Isle of Man has a long history of smoking kippers and has built on it's reputation for over 100...

Melts or milts are the roes of male herring, often known as ’soft roe’. Rich and creamy, they literally melt in your mouth and are very good for you as they are full of vitamin D. Occasionally, we offer herring roe (from female herring)...

Herring has a great flavour and is exceptionally good for you, being full of useful oils. True, it’s not short of small bones, but with a little experience and care, you’ll be lifting the flesh off the bones without a second thought....

Herring large enough to fillet are a bit of a rarity - they all seem to be snapped up by the kipper men. But we get our hands on some from time to time. Of course, herring is unbelievably good for you: eat often - live longer! But you...

From Robson’s of Craster (a tiny village in Northumberland), whose label asserts, ’Bonnie Fish and Halesome Farin’. The smokehouse has over 100 years of experience in preparing and smoking the silver darlings to make the distinctive...

Our chairman, Alistair - he loves this stuff - was offered a choice of 25 flavours of marinated herring at a smart hotel in Amsterdam. He came back determined to offer you all 25. Hmm, Alistair... it’s not quite as popular here said the...

A rich Dutch secret. Herring fillets from very young fish, lightly cured. Each pack contains two fish and each fish comprises two fillets, joined at the tail in the traditional way. Maatjes herring are a typical Dutch snack and are often...

Improbably combining astringency - from the vinegar - and richness - the velvety texture, you can see how rollmops became a minor food legend. Ours are made from top quality Norwegian herring wrapped round plain onion. Rollmop lovers...

How many ways can you offer a herring? This old formula - immortalised by Dickens* - involves smoking an ungutted herring. Now that is a radical course of action! It’s the only fish bigger than a whitebait I can think of where the...

These are hot-smoked herring, on the bone. They taste really good - rich. You can eat cold - horseradish sauce is an excellent accompaniment - or heat through briefly if you prefer.

More bonnie fish from Craster. Oak smoked and undyed with most of those pesky bones removed. A boned kipper still contains many small bones. Kipper-lovers usually just eat these bones - they are an essential part of the experience of...