The home ofSituated in Craster, a small fishing village on the Northumberland coast, the company still cures the fish in the original smokehouses which are over 130 years old.
In the years gone by the herring were landed in the small harbour and taken directly to the curing sheds. Here the herring were sorted, some to be salted down in barrels for export to Europe and the remainder to be kippered. Over the years Craster kippers have earned an enviable reputation as one of the finest kippers in Britain. This reputation has been enhanced by its endorsement on numerous television programmes and the approval of many of the county's top chefs.
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