Smoked Haddock
There are two basic methods of smoking fish:
• Cold smoking – The most commonly used technique; smoke gently infuses the fish without cooking it.
• Hot smoking – Uses smoke hot enough to cook the fish.
To match the smokiness of the fish the best wine to serve with this fish is an oak-matured white such as a good quality Californian or New Zealand Chardonnay.
Alan Kneeshaw (verified owner) –
Excellent quality fish , great taste , good value for money
Just need to Improve the delivery standards