How to Make Kippers?

When making kippers this is usually done by making a longitudinal cut along the length of the herrings back, from tail to the head passing down to one side of the herring's dorsal fin. This cut is important as you will bring the knife down through the flesh to the rib bones and into the belly cavity.

How are kippers made?

A kipper is a fat herring (caught in season) that has been split through the back, gutted, opened flat, salted or brined to reduce its water content and then cold smoked.

How do you smoke kippers?

Add oak bisquettes to the Bradley Smoker stack and set it to smoke at a temperature of 75°C/170°F and the top vent open. Place the racks of herring and roes into the cabinet and smoke for 2 – 3 hours. I smoked mine for 2 hours and they were mild, sweet, oily and utterly delicious.