Smoked Kippered Herring
Smoked Kippered Herring is a traditional dish of herring fillets that are first kippered (a method of gutting, splitting, and lightly salting or pickling) and then hot-smoked. The process gives the fish a rich, golden-brown color, a firm, flaky texture, and a distinctively savory, smoky flavor. It is a staple in British, Northern European, and North American cuisines, often enjoyed for breakfast or as a preserved pantry item.
🍽️ Nutrition at a glance
This dish is very high in protein and healthy fats, particularly omega-3 fatty acids, while being virtually carbohydrate-free. A typical 100-gram serving provides around 200-250 calories, making it a nutrient-dense source of vitamin D, B12, and selenium.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 23 g |
| Carbs | 0 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 700 mg |
| Vitamin D | 25 µg |
| Vitamin B12 | 18 µg |
| Omega-3 (EPA+DHA) | 1800 mg |
| Selenium | 45 µg |
| Niacin (B3) | 8 mg |
| Phosphorus | 300 mg |
| Iodine | 60 µg |
| Cholesterol | 65 mg |
Per 3 oz (85 g) · estimated, varies by recipe
💡 What's interesting
The 'kippering' method was historically a crucial preservation technique for fishing communities, allowing a seasonal catch to be stored and eaten year-round. Nutritionally, it's celebrated as one of the best natural sources of vitamin D, a nutrient often lacking in modern diets, especially in northern latitudes.
