Scottish smoked haddock left the traditional way – with no added colouring perfect for kedgeree.
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.
Availilability: In Stock