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  2. Finnan haddie - Wikipedia

    en.wikipedia.org/wiki/Finnan_haddie

    A Finnan haddie is a haddock that has been cured with the smoke of green wood or peat. [1] They are usually said to have originated in Findon , a fishing village south of Aberdeen , [ 2 ] [ 3 ] though an alternative tradition traces them to Findhorn in Moray .

  3. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    Finnan haddie is a cold smoked haddock that originated in medieval times in the Scottish village of Findon. [31] Traditionally the haddock is smoked with green wood and peat . [ 31 ] [ 32 ] Smoked finnan haddie is the colour of straw , newer commercial methods of drying without smoke produce a gold or yellow colour.

  4. Haddock - Wikipedia

    en.wikipedia.org/wiki/Haddock

    The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods.It is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan ...

  5. Findon, Aberdeenshire - Wikipedia

    en.wikipedia.org/wiki/Findon,_Aberdeenshire

    Findon or Finnan is a fishing village eight miles south of Aberdeen, [1] famous for originating the smoked haddock known as Finnan haddie. [2] The Findon moor has a number of paths through it, many of which run along the cliffs. Deer can often be seen there. Nearby features include the Portlethen Moss Nature Reserve.

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    images.huffingtonpost.com/2012-08-30-3258_001.pdf

    Created Date: 8/30/2012 4:52:52 PM

  7. Smoked fish - Wikipedia

    en.wikipedia.org/wiki/Smoked_fish

    In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln.

  8. Cod as food - Wikipedia

    en.wikipedia.org/wiki/Cod_as_food

    One popular form of haddock is Finnan haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. [7] The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires ...

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