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Variations in wood quality, smoke time and temperature control the end flavour. The smoking process is controlled by experienced cold smokers trained in the traditional Grimsby method. In 2009, Traditional Grimsby smoked fish was awarded Protected Geographical Indication (PGI) status by the European Commission.
Racks of haddock in a homemade smoker. Smouldering at the bottom are hardwood wood chips. The sacking at the back is used to cover the racks while they are smoked. The Arbroath smokie is a type of smoked haddock named after the town of Arbroath in Angus, Scotland.
For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
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This is a hot-smoked haddock which requires no further cooking before eating. [48] Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree, [5] and also in the Scottish dish Cullen skink, a chowder-like soup. [49]
Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast of ...
Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away.