Traditional Smoked Haddock Fillets Yellow Boned
Traditional Smoked Haddock Fillets Yellow Boned
£18.00
Select fillets of Boned Haddock, dyed and traditionally smoked in Grimsby.
Traditionally Smoked Haddock Fillets - yellow dyed and boned. Smoked in the traditional manner overnight using smouldering wood chippings. Supplied as it always has been, wrapped in paper.
This product is skin on, as it is traditionally smoked the skin is required to hold the product together in the chimney.
- General Details
- Cooking/Serving Suggestions
General Details
- Ingredients (Allergens in capitals)
- Haddock FISH, Salt, Annatto (E160b), Turmeric (E100)
- Net Weight
- 1Kg
- Traceability
- Melanogrammus aeglefinus. Iceland/ Norway/Scotland/N E Atlantic - Line Caught/ Trawled
- Average serving
- 1-3 fillets per Kg
- Storage use by (fresh)
- 2-3 days @ 5°C
- Storage Use By (frozen)
- Upto 3 months
- Nutritional
- Per 100g: Energy 345 kJ / 81 kcal, Fat 0.6g of which saturates 0.1g, Carbohydrates
Cooking/Serving Suggestions
- Serving Suggestions
- Smoked haddock can be used to make a delicious quiche - simply place the cooked flaked fish into a shortcrust pastry lined flan dish (20cm/8in) adding a little fried chopped onion to taste. Grate over some cheddar cheese and pour over 2 beaten eggs mixed with 300ml of milk or single cream. Bake at 190°C/375°F/gas mark 5 for about 30 mins until the filling is set. Serve warm or cold.
- Related Recipes
- Omelette Arnold Bennett Regal Style
Smoked Haddock with leeks and mustard in a Oatcake wrap
Smoked Haddock & Spinach Risotto
Smoked Haddock Chowder
