Kippering Kiln

While large quantities of herring were gutted and packed salted into barrels for export, there was also a market for kippers, the smoked variety of herring. Our kippering kiln, last used in 1949, had the capacity to smoke up to 8,000 fish.

Mather_0037_Heritage Centre Kippering Kiln

All boxes and barrels shipped from Wick contained the name of the producer – a stencilled display records some of the names.

Mather_8004_Barrel Stencil