Smoked Haddock

1kg

Traditional wild Scottish smoked Haddock left the traditional way with no added colouring – perfect for kedgeree.

Originally devised as a method of preserving fish, smoking also adds a different dimension to the taste and texture.

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.