Smoked mackerel

Smoked kippers, whole, are a classic smoked fish in its most original form. At Sandelmann smokehouse, the whole herring are traditionally smoked to a golden-brown colour, developing a succulent, tender flesh with fine, firm fibres. The flavour is mildly smoky, slightly piquant, and possesses a natural, subtle sweetness typical of high-quality kippers. Smoking them whole preserves the full aroma – from the delicate skin to the succulent fillet structure. An authentic delight for lovers of traditional North German smoked fish specialities.

Smoked bloaters are classic smoked fish in their most original form. At Sandelmann Smoked Fish, whole herring are traditionally smoked to a golden brown, developing juicy, tender flesh with fine, firm fibres. The taste is mildly smoky, slightly spicy, and possesses a natural, subtle sweetness that is typical of high-quality bloater. Smoking the fish whole preserves the full aroma – from the delicate skin to the succulent fillet structure. An authentic delight for lovers of traditional North German smoked fish specialities.

These kippers are made from whole herring, which are lightly smoked whole over wood after salting. The fish remain whole and are packed in 2.5 kg units. The flesh is pale to golden yellow, tender and slightly oily with a uniform smoke colour. The texture is soft but stable, and the aroma shows a subtle smoky note with a clear fish flavour. The product is suitable for cold applications, skinning and filleting, or for dishes requiring whole smoked fish.

These kippers are made from whole herring, which are lightly smoked whole over wood after salting. The fish remain whole and are packed in 2.5 kg units. The flesh is pale to golden yellow, tender and slightly oily with a uniform smoke colour. The texture is soft but stable, and the aroma shows a subtle smoky note with a clear fish flavour. The product is suitable for cold applications, skinning and filleting, or for dishes requiring whole smoked fish.