I picked up a load of herring the other day. I wouldn’t normally buy them at this time of year as it’s spawning season but when they’re in the dead & dying section at 10p a fish then they’re fair game.
The first task in making kippers is to kipper our fish – which has nothing to do with smoking. It’s splitting the fish down the back rather than the belly.
Ok – my other half isn’t a heads on fan and it won’t affect the flavour so as the red queen would say “off with their heads!”