Products

Smoked Haddock

A member of the cod family, but smaller in size, haddock has a greyish-brown back with a white underside and a conspicuous black blotch on each side. It is native to the northern seas of North America and Europe. Its flaky white flesh has a delicate flavour and a soft texture. Smoked haddock is one of the most popular varieties of smoked fish and it has a unique succulent and delicious flavour.

Uses
Haddock is versatile and can be cooked in the same way as cod, grilled or baked, and it is very good deep-fried for fish and chips, prepared like Kippers by boiling in the bag. A combination of haddock and smoked haddock is good for including in recipes such as fish pie, fish cakes, soups and bakes. Smoked haddock can be grilled or poached and can be included in pates, mousses, kedgeree and omelettes.

Storage
Haddock should be kept frozen until needed. Use before the use by date printed on the pack. Defrost and use within 24 hours. Once defrosted do not refreeze.

Preparation
Haddock can be boiled in the bag similar to Kippers. There is no need to defrost the Haddock if you are going to cook it this way. Simply place the unopened bag in a pot of boiling water and simmer for 12 to 15mins. Full instructions including for the microwave can be found on the back of the pack. Alternatively refer to our recipes page under Kippers for more ideas.

Availability
Smoked Haddock is available in frozen vacuum packs approximately 170g.

Matjes Herring (Hollandse Nieuwe)

A slim, delicately flavoured oily fish with a richly flavoured flesh, herrings contain omega-3 fatty acids that are thought to be beneficial to health. Herrings contain a large number of small edible soft bones, which are almost impossible to remove.
The specific taste and top quality of Matjes herring can only be guaranteed if they are hand-processed. This high quality herring is extremely fragile because of its high fat content and therefore deserves the greatest care.
Ouwehand only processes freshly gutted Matjes herring which ripen through is own enzymes after the gutting process. Immediately after being filleted by hand, the Matjes are packed in a protective atmosphere and deep-frozen. In this way the Matjes can be supplied throughout the year at the same quality.

Uses
Matjes herring is traditionally eaten raw with onions. Matjes herring can also be served in a salad, or on a platter with hors d'oeuvres. See the recipe pages for more ideas.

Storage
For long-term storage keep in the freezer at -18C. Once defrosted, the product can still be kept for up to two days provided it is stored at a cool temperature (+7C). Do not refreeze thawed product. Oxygen is the herring's worst enemy so always keep the herring well covered at all times.

Availability
Retail: Vacuum packed Twin Packs. Two frozen Matjes herring fillets. Catering: Frozen vacuum pack with 10 Matjes Herring fillets.

Hot Smoked Mackerel (Whole)

Mackerel is an oily fish that once smoked has a distinctive flavour and a rich, creamy texture. Mackerel is hot smoked and the end result is ready to eat. Freshly landed mackerel, caught in the North Sea are hot-smoked at a temperature of approximately 80C.
Mackerel has long been known and acknowledged as a nutritious healthy food, packed with vitamins. The very latest medical research has discovered that the oil in Mackerel contains the special poly-unsaturated acids 'EPA' that are known to significantly lower levels of blood cholesterol. You can therefore feed your family Mackerel products with the knowledge that it is one of the healthiest foods provided by Mother Nature.

Uses
Smoked mackerel is a popular choice for a simple starter served with lemon wedges and brown bread and butter or made into pate. Smoked mackerel can also be included in pies, quiches, omelettes, pasta and rice dishes and salads. Horseradish sauce and lemon wedges are traditional accompaniments to smoked mackerel.

Storage
Ouwehand Hot Smoked Mackerel is stored frozen, once purchased the mackerel can be kept in the freezer until the use by date. Once thawed do not refreeze, keep the opened mackerel covered in the fridge and can kept for up to three weeks.

Preparation
Smoked mackerel needs little preparation, just defrost, and remove the skin and any small bones. To skin smoked mackerel, lay the fillets on a chopping board, skin side up and starting at one end peel the skin away from the flesh then remove any small bones that remain before serving.

Availability
Vacuum Packed for retail, each pack contains one whole smoked mackerel approximately 300g. Also available are vacuum packed mackerel fillets.

Kippers

Aberdeen Kippers are the finest quality kippers available today. These kippers have been made from specially selected Herring caught in clear Scottish waters, when in the peak of condition. The quality of the kipper is largely determined by the condition of the herring from which it is made. Size is not an important factor and may therefore vary. Smoked in the traditional manner over Oak chips, these Kippers are a special delicacy to be enjoyed all year round.

Uses
Kippers can be boiled in the bag, grilled or fried and are a traditional English breakfast dish, often served with a poached egg. Jugged kippers can be used to make pates, mousses or dips.

Storage
After purchase keep frozen, once thawed keep in the refrigerator and use within 48 hours.

How to Cook
To avoid the overpowering smell Kipper fillets can be boiled in the bag. Cover the frozen packet with boiling water, allow to boil, and simmer for 12 to 15 minutes. Alternatively microwave on full for 2 to 3 minutes (check the individual packet for specific instructions).
To grill kippers, place them on a grill pan skin side up, dot with butter and cook for 2 to 3 minutes. To fry kippers melt a little butter in a frying pan and cook for 2 to 3 minutes.

Availability
Kippers are available in a number of varieties. As whole kippers, boned kippers and boned kippers with butter. All varieties are come frozen and vacuum packed as follows:
Whole Kippers approximately 335g
Boned Kippers approximately 200g
Kippers with Butter 170g vacuum pack or 200g boxed vacuum pack

Rollmops

A Rollmops is a marinated (sour pickled) herring, with a pickle and some onions inside.

Marinated (Zure) Herring

Ouwehand's Zure Herring get its specific mild sour taste through a unique blend of natural vinegar, sugar, salt, onion, dill and herbs. Zure Herring is also known as Bismarck Herring.

Uses
Rollmops and Marinated (Zure) Herring can be served in a variety of ways. Many consumers like them as is, however they can also be used in salads and entrees with a great effect.

Storage
Rollmops and Marinated (Zure) Herring can be kept in the freezer. Once defrosted the Rollmops or Marinated (Zure) Herring can be kept in the fridge for up to three months.

Availability
Rollmops are available in catering packs, 3.5L tubs containing 25 pieces. Marinated (Zure) Herring is available in retail and catering packs. The Retail pack is a 900g bucket; the catering pack is a 3.5L tub containing 25 pieces.