These whole kippered herring, caught in the North East Atlantic Ocean and oak smoked in Scotland are the real thing. Split and cured by salting, drying, and cold smoking. Use within two days of opening. Keep frozen or refrigerated. PreparationMicrowave: Remove from bag and place on plate and cover cook for approximately 2.5 - 3 minutes on high. Allow to stand for 1 minute.Grill: Remove fish from bag, place on a pre-heated grill pan and cook under a medium to high heat for 6 - 8 minutes. This product will contain bones.
Ingredients: Oak smoked Herring 98%, Salt 2% Storage: refrigerated / frozen Availability: Usually ships within 1 business day. Product is perishable and must ship via Overnight service.