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£14.50
Traditional wild Scottish smoked Haddock left the traditional way with no added coloring – perfect for kedgeree.
Originally devised as a method of preserving fish, smoking also adds a different dimension to the taste and texture.
Availilability: In Stock
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.
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Alan Kneeshaw (verified owner) –
Excellent quality fish , great taste , good value for money
Just need to Improve the delivery standards