Naturally Wood Smoked Fillets Of Kippered Herring

Kippered herring are whole herring that have been split, gutted, salted or brined, and then cold-smoked. The smoking process, often using wood like oak or alder, gives the fish its characteristic smoky flavor and aroma. They are typically sold canned or vacuum-sealed.

Kippered herring is primarily used as a flavorful ingredient in seafood dishes and as a ready-to-eat snack. Manufacturers include it in canned seafood products, pâtés, and sometimes in pasta sauces or omelets. Its rich, smoky taste adds depth and a distinct seafood character to foods.

Kippered herring is a source of protein and omega-3 fatty acids. Like other smoked and cured fish, it can be high in sodium. The FDA sets a Daily Value for sodium at 2,300 mg per day. Excessive sodium intake is linked to high blood pressure. The World Health Organization (WHO) recommends limiting sodium intake. JECFA has evaluated smoked fish, but no specific ADI is set for kippered herring itself.