Kippers require very little cooking, and the best method is to gently poach them for no more than a few minutes. Bring a large frying pan of water to the boil, remove from the heat, add the kippers and leave in the water for about 5 mins, then drain and serve.

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.

Do you eat the skin on kippers?

Cut the kipper flesh off the skin and remove any pin bones. Slice the flesh into small strips. Fry gently in butter in a small pan for a couple of minutes, until cooked through.