Established in Peel, Isle of Man in1882, Moore’s is the last remaining traditional curer of kippers, using the time-honoured oak-smoking techniques of the 19th Century.

Owner, Paul Desmond’s family have been trading as fishmongers from the Island’s quays for generations and this family tradition steeps Moore’s in centuries old expertise.

“A kipper is a whole fish that has been split from tail to head, eviscerated, salted, and smoked. Manx kippers are made from herring, and we carefully select the perfect size, weight and quality for their traditional smoking process” says Paul.

Once the herrings have been split, gutted and washed, they are then soaked in brine for approximately 10 minutes to ensure their unique flavour and freshness is retained. Then the smoking can begin.

“You simply can’t get the unique flavour with modern smoking processes” explains owner, Paul Desmond “To smoke the herring, we use oak chippings to fuel the fire, which provides the unique and traditional flavour. The fish are smoked for 12 hours before cooling and packaging”.

The result, brimming with flavour, is probably the best kipper you will ever find.

Moore’s Kippers is a proud member of Purely Isle of Man, a group of the Island's finest producers and craftspeople working together to bring the best of the Isle of Man to the rest of the world.