These are large and succulent. About 250g (9oz) each.

Our boned kippers are of the finest quality. From a Hull smokehouse. About 125g (4oz) each.

The finest kippers. They are smoked so well that the small bones present no problem if you fry or grill them well. About 150g (5oz) each. If you don't like the smell of kippers cooking indoors, Manx kippers are ideal on the barbeque, and they'll be an instant success with your guests.

Smoked like a kipper, but whole, not split. About 250g (9oz) each

Bucklings are herrings that are smoked at higher temperatures so that they are ready to eat. They are gutted and headed with the roes left in, weighing 170g (6oz). Because of their bones they are best pulled apart and eaten with the fingers. A lovely rich flavour. We love this photo, which shows their lovely golden appearance.

Red herrings are salted for a month and smoked for a week. Soak for 48 hours, then fry with tomatoes. They are great as they are (they don't need to be cooked), very salty. They are about 120g (4oz) each. They were used to distract hunting dogs from the trail, hence a "red herring".