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Haddocks curing in a smokehouse. 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.
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.
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, and is a speciality of the town of Arbroath in Angus, Scotland.
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 ...
Since then products sold as salt cod may be derived from other whitefish, such as pollock, haddock, blue whiting, ling and tusk. In South America, catfish of the genera Pseudoplatystoma are used to produce a salted, dried and frozen product typically sold around Lent. [citation needed]
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Eyemouth pale—cold-smoked haddock with light golden hue, subtle smoke flavour; Fish and chips—fried fish in crispy batter, served with chips; Finnan haddie—another cold-smoked haddock; Kippers—a whole herring butterflied, salted or pickled, and cold-smoked; Kedgeree—rice, smoked haddock, eggs, parsley, butter or cream
3. Keebler Fudge Magic Middles. Neither the chocolate fudge cream inside a shortbread cookie nor versions with peanut butter or chocolate chip crusts survived.
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