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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.
Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Typical smoking of fish is either cold (28–32 °C) or hot (70–80 °C). Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, or eliminate the food pathogens, and hence refrigerated storage ...
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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 ...
How to get your home or business on lohud's Holiday Lights Map. To include your location on our Holiday Lights Map of the Lower Hudson Valley, email GoodNews@lohud.com with your name, contact ...
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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.