Kippers

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.

Kippers
Mallaig kippers
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Kipper fillets
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