Smoked Haddock Fillet

About

Smoked haddock is traditionally made by curing fresh haddock fillets in a brine solution and smoking over wood chips.

It has an unmistakable, fishy aroma and a natural pale-yellow colour when smoked by traditional methods. 

The smoked haddock we see sold in many supermarkets is smoked using machinery and dyed bright yellow to mimic the subtle colour imparted by the traditional wood smoking process.

How to Cook

Smoked haddock is hugely popular in Scotland and is the star of the Caledonian classic Cullen Skink. Well worth a try if you’re in the mood for a comforting and creamy soup on a cold winter’s day. 

Of course, smoked haddock is a key ingredient of another traditional British favourite; kedgeree. 

Based on an ancient ayurvedic recipe, the kedgeree we know and love today became popular during the time of the British Raj in India. Consisting of smoked haddock, rice flavoured with aromatic Indian spices and topped with fragrant parsley, and boiled eggs, it is often considered a breakfast dish but can be enjoyed any time of day.

What to Drink

Smoked haddock’s pungent flavour can easily overpower. So it’s best to pair with a white wine with a strong character all of its own such as a Pinot Gris, Sauvignon Blanc, or Gewürztraminer.

Nutritional Information (per 100g serving)

Energy 87 kcal
Fat 1.1g (0.2g of which is saturated fat)
Protein 18.9g
Rich in Vitamins B6 and B12 and phosphorous

Storage

All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.