Kippers are the herring aid for health and taste

Keith Broomfield

the product offering in retailers has broadened to include kipper fillets.

The herring used for kippers today are caught and landed locally in the north-east of Scotland and Shetland by family-owned boats, the crews of which have worked hard over the years to put sustainability their operation.

Herring fisherman Ally West, who is co-skipper of the Fraserburgh-based vessel Resolute, says: “I adore kippers as they have so much flavour and are fabulous cooked on the barbecue.

“The great thing about Scottish kippers is that our North Sea herring fishery is MSC-certified for sustainability and has a low carbon footprint, which means consumers can buy them with confidence.”

Kippers are also good for you – brimming with heart-healthy omega-3 fatty acids, and essential minerals and vitamins, including vitamin D, which is so important for overall body health.

Pittenweem mobile fishmonger Gordon Halkett, who sells fish all over east central Scotland, says kippers have a particularly strong following among his older at the heart of customers – and he is hopeful younger consumers, too, will become more aware of their tremendous taste. Another plus point, he says, is their low cost compared to most other types of fish.

“Kippers are a fabulous, value-formoney fish product that deserve much greater recognition than they currently have,” he continued.

“As a breakfast treat, served with toast and butter, they are hard to beat – and, of course, they are a brilliant ingredient in recipes, including kedgeree and kipper pate, both of which are delicious.”

Kippers are easy to cook – microwaving is a convenient and quick method – and they are widely available to buy in supermarkets in packs or on fish counters.

The great Scottish kipper could well be on the verge of a revival, bringing a great cultural tradition back to our tables.

(SERVES 4)

INGREDIENTS

z 450g kipper fillets z 2 bay leaves z 2 tbsp vegetable oil z 1 onion, chopped z 2 cardamon pods, lightly crushed z ½ tsp turmeric z 2 tsp curry powder z 1 cinnamon stick z 350g basmati rice z 600ml reduced-salt vegetable stock z 2 tbsp chopped parsley, plus extra to garnish z 4 hard-boiled eggs, quartered

METHOD

1. Preheat the oven to 200C/180 Fan/400F/Gas Mark 6. Wrap the kipper fillets and bay leaves in some foil and place on a baking tray in the oven.

2. Bake for about 8 minutes until cooked through. Take out of the oven, discard the bay leaves and flake the fish.

3. Heat the oil in a pan and fry the onion gently for 5 minutes until soft. Add the cardamom pods, turmeric, curry powder and cinnamon stick, and cook for a further 1 minute or so.

4. Add the rice and stock and bring to the boil. Turn down the heat, cover and simmer for 15 minutes.

5. Remove the cinnamon stick from the rice. Add the kippers and chopped parsley, and cook for a few more minutes to warm through.

6. Serve topped with the eggs and garnished with more parsley.

Kippered herring is among one of the most sustainable catches in our seas.