Smoked Haddocks

Finnan Haddocks

Method

Smoked haddocks are best cooked either in the oven or on the top of the cooker in a dish with a little water to create steam, to prevent the surface of the fish becoming hardened. Medium-sized haddocks should be cooked whole, and before serving an incision should be made from head to tail and the backbone removed. The fish should be liberally spread with butter, sprinkled with pepper and served as hot as possible.

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