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  2. Finnan haddie - Wikipedia

    en.wikipedia.org/wiki/Finnan_haddie

    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.

  3. Arbroath smokie - Wikipedia

    en.wikipedia.org/wiki/Arbroath_smokie

    The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. [ dubious – discuss ] It is much more likely the villagers were of Scandinavian descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of ...

  4. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    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 ...

  5. Cullen skink - Wikipedia

    en.wikipedia.org/wiki/Cullen_skink

    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 ...

  6. Vanna White’s Cooking Video With Hunky Son Nikko Has Fans ...

    www.aol.com/lifestyle/vanna-white-cooking-video...

    Vanna White recently shared a cooking video with her fans, though they seemed more focused on her special guest than on the food that they were making.. The Wheel of Fortune star invited her son ...

  7. Smoked fish - Wikipedia

    en.wikipedia.org/wiki/Smoked_fish

    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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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. 17 Easy High-Protein Snacks for Weight Loss - AOL

    www.aol.com/17-easy-high-protein-snacks...

    These snack recipes, like seasoned nuts and snack jars, are high in protein to keep you satisfied and lower in calories to support healthy weight loss. 17 Easy High-Protein Snacks for Weight Loss ...