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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.
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.
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. [31] [32] Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide ...
The fish most extensively salted are cod, herring, mackerel, and haddock. Smoking preserves fish by drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. Herring and haddock (finnan haddie) are commonly smoked. Kippers are split herring, and bloaters are whole herring, salted and smoked.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
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 ...
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 ...
The characteristics of traditional Grimsby smoked fish are linked to the geographical area on the basis of tradition, reputation, the smoking process and the skills of those involved in the process, skills which have been passed down from generation to generation. [2] Traditional smoking is a specialist process.