What are my special features?
Manx Kippers are made using herrings and have a deep bronze colour with a distinctive rich smokey and salty flavour, which is a result of the traditional curing methods. This age old method of producing kippers is simple yet takes years to master. The fish are split before being smoked for several hours, with each batch differing depending on the size and oil content of the fish.
What is my history?
Kipper production in the Isle of Man is thought to have started around 1870 on the west coast. Since then production spread across the whole island. Some believe kippering in the Isle of Man has it’s roots in the ‘Finnan Haddie’ split-smoked haddock process, which is produced in Aberdeenshire in North-East Scotland.
Why am I forgotten?
There are now only a few producers in the Isle of Man who produce kippers in the traditional way. These traditional methods take years to master and so are in danger of being forgotten. Many of the widely available kippers across the UK are not made properly, using liquid smoke instead. With so few producers using these traditional methods, we are in danger of forgetting what real kippers taste like.