date:May 23, 2014
An East Yorkshire smokery has revived the historic practice of posting a fishy supper so its customers can taste some of Britains best.
Its new Oak and Apple Wood Smoked Kippers are carefully cured in Justin Staals bespoke smoker at Long Riston before hot-footing in small parcels to customers doors, ready to eat.
Sustainably fished in Iceland, the whole herring is butterflied before being salted and cold smoked over smoldering chips, in a Yorkshire tradition that dates back to the Victorian er