Plump herrings from the North Sea, naturally smoked to our own recipe, in our own smokehouse in south London.
Ingredients, Storage & Cooking:
Herring [FISH], Salt , Smoke. Allergens in bold.
Keep refrigerated between 0°c – 5°c. 10-day shelf life. Contains bones.
Cooking instructions: Pan-fry or grill with a tablespoon of butter for 6 – 8 minutes.