Ingredient: Haddock - Smoked
Category: Fish
Season: All
Finnan haddock is famous in this group and always sold on the bone.
Best cooked, in the oven with a little milk to provide steam, and a generous amount of butter dotted over
Whole un-dyed haddock split and smoked on the bone.
Try one for breakfast with a poached egg on top.
Arbroath Smokies are world famous and always sold on the bone.
Arbroath smokies are young haddock (or occasionally whiting) that have been de-headed and gutted but left whole till they are smoked to a dark, almost bronze, colour.
They’re delicious eaten hot – because they’re already cooked, all you need to do is brush with melted butter on the outside and with a good knob of butter inside, then place in a hot oven for a few minutes to warm through.
Arbroath Smokies are hot smoked haddock on the bone, ready to eat hot or cold.
Smoked only in the Scottish town of Arbroath.
Other smokies to look out for are:
Smoked Haddock (Aberdeen boneless). Superb quality large un-dyed fillets smoked in their skins.
Smoked Haddock (Angel fillets) Un-dyed, A delicious flavoured fish. Hand boned, naturally smoked and does not contain dye.
Smoked Haddock (Angel fillets), Yellow (usually dyed). A delicious flavoured fish. Hand boned and naturally smoked.
Yellow in colour ideal for kedgeree.
Smokies are shipped from the North east of Scotland, daily (usually overnight) to all major cities in the UK. |