Smoked Haddock

Haddock is a firm, white fish especially after smoking. The depth of flavour lends itself to a variety of fish-based sauce dishes.

Appearance

Firm, white, meaty fillets with a yellow tinge from the smoking process.

Size

Range from 400-500g

Source

Smoked in Grimsby using traditional methods with Protected Geographical Indication (PGI) status. Fish caught in North East Atlantic.

Seasonality

All year round

Oil Content

Low

Price Guide

Medium

Portion Size

Fillets

Alternatives

None

How To Cook

Put in a pan and cover with cold water. Bring to the boil then simmer for a few minutes, remove and drain. An essential ingredient for fish-based rice dishes such as risotto, curry, kedgeree and great in pasta sauces and fish pie.



Fish Fact

The thin, drier portion of the fillet can be flaked and used as a dairy-free alternative to parmesan cheese.

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