Why everyone"s getting kippered

It's cheap, easy to cook and good for you… why everyone's getting kippered



00:15 GMT, 12 April 2012

The humble kipper – that pungent smoked herring filled with fiddly bones – is making a comeback.

Sales are up 80 per cent at Sainsbury’s, while Tesco has already sold 150,000 more than last year.

A staple of Victorian breakfasts, it fell out of fashion in the Seventies due to the popularity of cereals.

Culinary trend:Tesco has already sold 150,000 more kippers than last year

Culinary trend:Tesco has already sold 150,000 more kippers than last year

Experts say today’s shoppers are attracted by kippers’ low price, sustainability and the ease of cooking (just two minutes in a microwave).

The oily fish has only 125 calories per fillet, is packed with protein and, apparently, makes people who eat them slimmer than those who don’t, and perform better mentally. Sounds fishy Try our recipes, which all serve two, and you may reconsider.


INGREDIENTS: 2 kippers, olive oil, 1 lemon, toast.

METHOD: Place kippers skin-side down on a dish. Drizzle with oil then place a slice of lemon on each fish. Cover with microwave-safe cling film, punctured a few times, then microwave for 2 minutes. Eat with toast.


INGREDIENTS: 2 kippers, 200g spinach, pinch of cumin, knob of butter, 2 eggs.

METHOD: Place kippers in a tall jug with boiling water and stand for ten minutes. Cook the spinach, cumin and butter in a pan over a medium heat until wilted. Poach eggs in salted water. Serve topped with the spinach and eggs.


INGREDIENTS: 2 kippers, onion, 25g butter, tsp curry powder, 110g rice, 60ml double cream, tbsp lemon juice, 2 chopped hard-boiled eggs, 1 tbsp fresh parsley

METHOD: Cover kippers with 300ml boiling water. Leave for ten minutes, then remove the fish, reserving the soaking liquid. Fry the onion in butter until soft then add the curry powder and rice. Stir. Add the reserved liquid, bring to a simmer, then cover and cook for 15 minutes. Stir in the cream and lemon juice. Add the kippers, eggs and parsley. Stir, then serve.