Other
Smoked Haddock
Haddock, a lean North Atlantic white fish, cured with salt and smoke. Pale undyed fillets are smoked as they are. Bright yellow fillets are dyed as well as smoked.
Origin
A preserving method of the British Isles, especially Scotland.
Flavour
Smoky, salty, and mild underneath.
How to use it
Poach or bake it. It is already cured, so it needs little extra salt and not a long cook.
Storage
Refrigerate and eat within a couple of days, or freeze.
Recipes using it
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