Key Takeaways
- Microwave kippers covered on a microwave-safe plate for 2 to 3 minutes on high, checking that the flesh is steaming hot before serving.
- Skip added salt — kippers are already cured and smoky — and use a splash of water, lemon, or butter instead to keep them moist.
- Nothing removes the smell entirely, but ventilating first, covering loosely, and wiping the microwave right after all help it clear faster.
- Vacuum-packed, pre-cooked kipper pouches only need 90 seconds to 2 minutes since you're reheating, not cooking from raw.
- Pregnant women and anyone with a weakened immune system should talk to a healthcare professional before eating smoked fish like kippers.
The Quick Answer to Microwaving Kippers
Kippers, meaning split and smoked herring, are one of those breakfasts that taste incredible but smell like they’ve moved into your kitchen for good.
I’ve microwaved more kippers than I care to admit, mostly because poaching a whole fish before 7am was never going to happen on a work morning.
The short answer is yes, you can microwave kippers, and it takes about 2 to 3 minutes on high — just brace your nose for what comes next.
Below I’ll walk through exactly how I do it, how to keep the smell from taking over the whole house, and how it stacks up against poaching or broiling.
How to Microwave Kippers Step by Step
Whether you’ve got whole fresh kippers from the fish counter or a vacuum-packed pouch from the grocery store, the microwave method is basically the same.
Here’s the routine I use most mornings when I want kippers without turning the kitchen into a poaching station.
- Trim and bone. If you’re working with whole kippers, snip off the head and tail, then gently lift out the backbone and any large pin bones.
- Plate them. Lay the kippers flesh-side up on a microwave-safe plate.
- Add moisture. Splash on a tablespoon of water, a squeeze of lemon, or a small pat of butter so the flesh doesn’t dry out.
- Cover loosely. A paper towel or a vented lid works better than a tightly sealed cover, which traps steam and can turn the flesh mushy.
- Microwave on high for 2 to 3 minutes, checking at the 90-second mark since wattages vary a lot between microwaves.
- Rest for a minute, then check that the flesh flakes easily and is steaming hot before serving.
If you’ve microwaved cod fillets before, the logic is nearly identical: thin, oily fish like this cooks fast and punishes overcooking with a rubbery texture. I use the same 30-second check-in habit outlined in how to microwave cod fillets for kippers too.
Fresh Kippers vs Vacuum-Packed Kippers
Most US grocery stores sell kippers as vacuum-sealed pouches or cans rather than whole fresh fish from a counter.
Pouched kippers are already cooked, so microwaving them is really a reheating job — snip a corner of the pouch to let steam escape, then microwave for 90 seconds to 2 minutes.
Fresh or thawed whole kippers need the full 2 to 3 minutes since you’re cooking them from raw, not just warming them through.
Tips for Kippers That Taste Great
A few small habits make the difference between kippers that taste like a treat and kippers that taste like an afterthought.
Don’t add salt. Kippers are cured and smoked, so they’re already plenty salty — I season with black pepper and call it done.
A squeeze of lemon juice right before serving cuts through the richness better than plain water ever does.
If you like a firmer bite, use a lower power setting — 70% power for 3 to 4 minutes gives gentler, more even heat than blasting on high.
I’ve found kippers finished with a light drizzle of olive oil hold together better when you go to flake them onto toast.
The same gentle-power trick helps if you’ve tried how to microwave fish fingers and found them going tough and dry on full power.
How to Stop Your Whole House Smelling Like Kippers
Let’s be honest about why people search for this: kippers are oily, smoked, and cooked hot, which means their aroma travels.
There’s no trick that makes kippers smell-free — the best you can do is contain it and clear it fast.
Cover the plate loosely rather than wrapping it tight; steam trapped under a snug cover actually pushes more odor into the room the moment you lift it off.
Open a window or turn on the range hood before you start the microwave, not after the smell’s already out.
Wipe down the microwave interior with a damp cloth right after cooking — the odor clings to the plastic more than you’d expect.
Some cooks swear by microwaving a bowl of water with a couple of lemon slices for 60 seconds afterward to freshen the inside.
If the whole house still smells an hour later, it’s usually the fabric in the room — curtains and upholstery hold onto smoked fish odor far longer than hard surfaces do.
Cooking and Reheating Kippers: Microwave vs Other Methods
Kippers show up in two forms at the store: fresh or frozen whole fish, and vacuum-packed pouches meant for boiling or microwaving straight from the fridge.
Reheating already-cooked, vacuum-packed kippers is even easier than cooking raw ones — you’re really just bringing them back up to a full steaming heat.
Snip a corner of the pouch so it can vent, stand it on a plate, and microwave on high for 90 seconds to 2 minutes.
Whatever form you start with, the fish needs to come out steaming hot all the way through, not just warm at the edges.
That matters more than texture preference — reheating to a full steaming heat is the safer way to handle smoked fish, a point I’ll come back to below.
Here’s how the microwave compares with the other common ways to cook kippers.
| Method | Time | Texture | Smell Control |
|---|---|---|---|
| Microwave | 2 to 3 minutes | Soft, can flake apart easily | Hardest to contain, but fastest to clear |
| Poach in water | 8 to 10 minutes | Moist, holds together well | Milder, but simmering releases steam smell too |
| Broil | 5 to 6 minutes per side | Firmer, slightly crisp edges | Strong smell, best done with the vent fan on |
| Reheat pre-cooked pouch | 1.5 to 2 minutes | Close to the original texture | Low, since the pouch stays sealed |
Why Microwaving Kippers Is Worth It
I default to the microwave on weekday mornings for one simple reason: it’s fast, and there’s no pan to scrub.
Poaching or jugging kippers, meaning standing them upright in a pitcher of just-boiled water for several minutes, tastes great but takes twice as long and dirties more dishes.
Microwaving also keeps the kitchen cooler in summer, since you’re not running a stovetop burner for ten minutes.
Honestly, the flavor difference between microwaved and poached kippers is smaller than people expect — the smoke cure does most of the work either way.
The Downsides Worth Knowing
Texture is the real trade-off with a microwave.
Kippers cooked this way come out noticeably softer than broiled ones, and they can flake apart the moment you touch them with a fork.
If you want a firmer result with a bit of crisp at the edges, broiling is genuinely better — it just costs you a few extra minutes under the broiler.
I’d also skip the microwave if you’re cooking for a crowd; the plate only holds so many fillets before they start steaming unevenly.
Food Safety Notes for Smoked Fish
Kippers are a smoked, cured fish, and that carries one important warning worth understanding, separate from ordinary kitchen hygiene.
Refrigerated smoked fish, including kippers, can carry Listeria monocytogenes, a bacterium that survives cold storage and can cause serious illness in some people.
The FDA advises pregnant women to avoid refrigerated smoked seafood unless it’s an ingredient in a dish that’s been cooked until steaming hot, such as a casserole.
Older adults, young children, and anyone with a weakened immune system face a similarly elevated risk from Listeria infection and should check with a healthcare professional before eating it.
Microwaving until the kippers are steaming hot throughout can reduce this risk, but a home microwave can’t guarantee even heating the way commercial processing can, so this isn’t a food I’d serve to someone in a higher-risk group.
On the upside, herring is one of the fish the FDA lists among lower-mercury choices, and it’s a solid source of omega-3 fatty acids, according to MedlinePlus.
What to Serve with Microwaved Kippers
A classic English-style breakfast plate is where kippers really shine, and most of the sides microwave just as fast as the fish does.
Buttered toast is the traditional pairing, but I also like how to microwave crumpets for something with more nooks to soak up the juices.
On the savory side, warm how to microwave baked beans and how to microwave tomatoes round the plate out without adding much extra prep.
If you want something lighter, how to microwave mushrooms is quick enough to have ready by the time the kippers rest.
A pot of strong tea or coffee helps cut through the richness, in my experience, more than juice does.
Frequently Asked Questions
How do I defrost kippers in the microwave?
Use the defrost setting in short bursts, checking every 30 seconds so the edges don't start cooking, though I still prefer thawing overnight in the fridge for a more even texture.
How do you microwave kippers without the smell taking over?
You can't eliminate it entirely, but ventilating the room before you start, covering the plate loosely, and wiping the microwave right after all help the smell clear faster.
How long do you microwave kippers for?
Most whole kipper fillets need 2 to 3 minutes on high, while pre-cooked, vacuum-packed pouches only need about 90 seconds to 2 minutes since they're already cooked.
Can you reheat kippers in the microwave?
Yes — cover leftover or pre-cooked kippers and reheat for about a minute or two, until they're steaming hot all the way through, not just warm at the edges.
Is it safe to microwave kippers instead of poaching them?
Cooking method comes down to personal preference, but if you're pregnant or otherwise at higher risk for listeria, check with a healthcare professional before eating smoked fish at all, regardless of the method.