Naturally Smoked Haddock

Indulge in the exquisite taste of naturally smoked haddock, a delicacy fit for royalty. This luxurious fish boasts a rich, smoky flavor that is unparalleled in its complexity and depth. Its succulent flesh is delicately infused with the aromatic notes of a traditional smoking process, creating a truly indulgent culinary experience. Elevate your taste buds with a dish featuring this premium haddock, and savor the opulence of nature's finest. So go ahead and spoil yourself with the delicate and elegant flavors of naturally smoked haddock, a truly luxurious choice for the discerning palate.

Line Caught Scottish Haddock gently smoked over our blend of English Hardwoods.

Each pack has a minimum weight of 170g

Haddock (MELANOGRAMMUS AEGLEFINUS), Salt, Natural Wood Smoke.

ALLERGENS: FISH

Keep refrigerated until date shown on pack. Suitable to freeze upto 12 months

Our smoked haddock is cold smoked and therefore requires cooking.

Oven

For best results oven cook. 15-20 mins  at 180°C / 160°C / Gas 4. Loosely wrap each fillet in lightly oiled foil to form individual parcels. Place on a baking tray in the centre of a pre-heated oven for 15-20 minutes.

Poach
Place in a saucepan and half cover with milk. Cover and simmer gently for 5-6 minutes.

Smoked Haddock with Bacon

Ingredients :

• 2 undyed smoked haddock fillets, skinned
• 4 rashers dry-cure smoked back bacon
• Olive oil
• 4 sprigs of cherry tomatoes on the vine 

Method :

1. Roll the fish so thin ends are tucked underneath to make a neat little parcel. Wrap the bacon around, tucking the ends underneath.

2. Place on a lightly oiled baking sheet. Place the tomatoes around the fish then season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle nall over with oil.

3. Place the baking sheet near the top of the preheated oven (230 *C, 450F* gas mark 8) for 10-15mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices.

4. Serve with green salad and good quality bread. 

NW Atlantic FAO 27