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Do you remember how good kippers used to taste? Nowadays, they are all too often dyed, barely smoked or chemically flavoured.
We start with herring caught by the traditional ringnet method; the plump unbruised fish are split by hand, lightly brined then smoked for a full eighteen hours. The result is succulent flesh with golden skin and a wonderful flavour.
We are proud to have continued this local tradition on which Mallaig was originally founded in the late 1800's. |
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