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Kippers day

Celebrating canned delicacies

03. Mar 2019 KL. 11:00 - 16:00

This Sunday we celebrate kippers. The wood burning ovens are lit up and you are invited to taste samples of freshly caught kippers, straight from the embers of oak. Take the opportunity to get a guided tour of the old factory premises, or admire colourful labels, as members of the canning-label  'Norway Brand' Club is at hand. Maybe you can swap some iddisas (canning labels) with them too? Guided tours are given on request throughout the day. Don't hestitate to ask!


The kippers was mainly produced during the winter, as opposed to sprat fisheries that took place in summer and autumn. This made kippers an important product for keeping up effiency on the factories in an otherwise quiet season for the industry.


A kipper is a whole herring, a small, oily fish that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips. In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

Norwegian kippers are made of sprat from the North Sea or Norwegian fjords.

Source: Wikipedia and Hermetikkbloggen.