Smoked Finnan Haddock

Qty: 1 2 3 4 5 6 7 8 9

Whole haddocks Smoked using a traditional method that originates from Findon in Scotland.

These whole haddocks are split open, soaked in brine and cold smoked on the bone, leaving them cured and a delightful, pale golden colour. Will require cooking prior to consuming.

Min weight: 1Kg

Species/Origin: Melanogrammus aeglefinus / Norwegian

Available: All year round

Serving: 2-3 fish per kilo

Use by (fresh): 2-3 days @ 5°C

Use by (frozen): Best before 2 months

Serving Suggestion:
Pre heat a grill and saucepan. Melt 50g of butter, lay the fish under the grill, brush with the melted butter and grill for 3-4 mins each side basting frequently. Add chopped pepper, parsley and lemon juice to the remaining butter in the pan, fry for 2-3 minutes; pour over the fish and serve.

Suggested Recipes:

• Poached Finnan Haddock