Young's bid to revive Scottish kippers –

Young’s bid to revive Scottish kippers Published:  26 January, 2007

YOUNG’S are bidding to revive the fortunes of the Scottish kipper, that once great British breakfast favourite, with a new smell-free product.

The Grimsby based company have brought a new twist to the dish by launching a new Fraserburgh Smokehouse “Steam” Kipper.

It is hoped the Steam Kipper concept will breath new life into the fish for two reasons. Kippers, because they are cured herrings, are an oily fish, and therefore, naturally high in Omega 3; the trend towards healthy eating has seen a huge increase in any food that contains Omega 3.

One reason kippers have fallen from out of favour in many households is because of the smell they generate while cooking. But Young’s says their new product comes in a innovative easy steam format, which cooks in the microwave in just under two minutes, keeping most of the odours in the bag.

The kippers themselves are cured from fresh Scottish herring landed at Peterhead by a Young’s supplier accredited under the Seafish Responsible Fishing scheme.

The company says they are naturally cured and then smoked over beechwood in a process exclusive to Young’s.

Yvonne Adam, Young’s chilled food brands controller, said: “These new steam kippers are a massive leap forward from the old boil in the bag format.

“The old format was unappealing and difficult to handle and did little for texture and presentation.

“We believe we have put a top quality traditionally smoked kipper in a bang up to date microwaveable pack that cooks the fish perfectly.”

She added: “We think we have brought kippers into the 21st century.”

Kippers are thought to be as old as recorded British history, although their origin is steeped in mystery. Kippered or cured fish was eaten in Germany and Scandinavia during the Middle Ages and almost certainly around the British Isles as well. But they became a popular breakfast dish in the 19th century and later very popular on British Rail breakfast menus, although they seem to have fallen out of favour after the Second World War.

Now Young’s says the demand for fish high in Omega 3 is leading to a revival and their new product is designed to incorporate modern cooking methods. The product is now being distributed nationally and retails at around £1.29p, with each pack containing one full recommended portion of Omega 3. is published by Special Publications. Special Publications also publish FISHupdate magazine, Fish Farmer, the Fish Industry Yearbook, the Scottish Seafood Processors Federation Diary, the Fish Farmer Handbook and a range of wallplanners.