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GRILLED MANX KIPPERS
(Authentic Recipe from the Isle of Man)


Traditionally smoked over oak shavings, the herring is cured within hours of landing.  The curing process is a simple one and has not changed very much since the first kipper-curing factory opened on the Island (Isle of Man) at the beginning of the 19th century.
 
The herrings are split, cleaned, washed and put through brine. They are then hung on frames of tenterhooks and smoked over wood fires for four to six hours.
 
Kippers are a popular breakfast dish and can be prepared in a number of ways - fried, baked, poached or grilled.  They are a meal in themselves and need no accompaniment other than bread and butter.
 
• 1 or 2 kippers per person
• Butter
 
Line the grill rack with foil and heat the grill.  Dot the fleshy side of each kipper with butter and grill for about five minutes.

Click here for 300 Classic Seafood Recipes from 1747 to 2003

Recipe graciously provided by Island Seafare Limited - providers of the freshest fish and the highest quality King and Queen Scallops fished daily from the clear waters surrounding the Isle of Man.
 

 

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