hTTi

As some of you older TTers will know, I absolutely love Deverauxs Kipper from the isle of man!

In the UK, I get them from the local fishmonger..... or even order online if I remember in time!

I also used to really enjoy Peppered Mackrel fillets in sunflower oil... ( Warmed in Microwave and then eaten on toast!!)

Last week, I spotted Smoked Herring fillets in oil.... ( In my local Globus)...

Today, I slapped the bread in the toaster.... Grabbed a can ox oxtail soup and spotted the Herring fillets !!!!

Nicely warmed through..... Smothered my toast with them..... Scoffed in less than 4 minutes!!

Very very close to Manx Kippers.... Just not quite so "Smokey"

I miss smoked haddock and other smoked white fish. Love smoked oily fish too, so thanks for the info. Though, on way back home this summer, long journey from the north, a couple on the train took up 6 seats with their luggage, took their smelly boots off, revealing smellier socks, to have a nap. On waking they opened and shared a couple of tins of mackerel... Fishy indeed.

If you don't have a Globus supermarket around (as suggested by the OP), Amazon can help, but it is a rather large order: 19 cans of that product comes down to ~ €2.16 per can.

Just sayin'...

19 cans?

You'll be shitting like a christmas goose!...

SpiderPig wrote: ↑Thu Nov 27, 2025 10:50 pm You'll be shitting like a christmas goose!...

OK, OK, everybody buckle up, not safe for work, and not safe if you have a weak stomach... I warned you!

Bücklingsfilet has long been my DLand replacement for UK kippers....they're both essentially from the same fish family - herrings - but are made rather differently.

A UK kipper is essentially a whole herring split open, salted lightly and smoked slowly over wood. The smokiness tends to be aromatic rather than intense, and there’s even a certain sweetness that comes from the slow curing. Typically served swimming in melted butter which emphasises the bright yellow colour!

On the other hand the Bücklingsfilet is hot-smoked rather than cold-smoked, so the flesh firms up and takes on a deeper golden colour, closer to a cooked texture than a cured one. Once it’s filleted, you get these neat, dense pieces with a stronger, more savoury smokiness....

Just great.....

The Post tittle police at it again.... It was the pet hate of the former TTers!

Cheerio folks !

I never mind when titles are changed for more clarity on the subject matter. Even my own.

I hope you aren't taking it personally, Spidey.

Are kippers good for you? Cheap and nutritious, this ‘old-fashioned’ food boasts a host of health benefits

https://www.telegraph.co.uk/health-fitn ... rs-healthy

Fraufruit wrote: ↑Sat Nov 29, 2025 12:22 pm I never mind when titles are changed for more clarity on the subject matter. Even my own.

I hope you aren't taking it personally, Spidey.

The thing is... It was a intended as a general "Fish" thread... Already had smoked haddock and Mackrel mentioned...

SpiderPig wrote: ↑Tue Dec 02, 2025 8:38 pm The thing is... It was a intended as a general "Fish" thread... Already had smoked haddock and Mackrel mentioned...

Feel free to do the magic of creating a "General Fish thread". This site needs content!

They way the topic "Baking, Cooking - Tools, tricks & Recipes" looks right now:


You're fücking welcome to contribute!

Yeah, go ahead! We want more! We want more!