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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 ...
Recipe from the Middle Ages using heated beer and pieces of bread; [13] though other ingredients were also used. [14] Bergen fish soup: Norway: Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream Bermuda fish chowder: Bermuda: Chowder Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers ...
Thick 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. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than American chowder and heartier than classical French ...
The pie is usually made with fresh and smoked fish (for example, cod, haddock, salmon or halibut) or seafood in a white sauce [1] or cheddar cheese sauce made using the milk the fish was poached in. [citation needed] Hard-boiled eggs are a common additional ingredient. [citation needed] Parsley or chives are sometimes added to the sauce.
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.
The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, [1] though these are not traditional. In Scotland, kippers are often substituted for the smoked haddock. [2] [3] [4] In India, khichari is any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for ...
The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams [7 and 25 oz], which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby. [2]
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
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