To Smoke Finnan or Aberdeen Haddock

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

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(Mrs Dalgairns’s Recipe)

The Buchan bodies throu the beech

Their bunch o’ Findrums cry,

An’ skirl out baul’, in Norland speech,

‘Guid speldings fa’ will buy?’

Robert Fergusson: Leith Races


Clean the haddock thoroughly and split them, take off the heads, put some salt on them, and let them lie two hours, or all night, if they are required to keep more than a week; then, having hung them two or three hours in the open air to dry, smoke them in a chimney over peat or hardwood sawdust.

When there is not a chimney suitable for the purpose they may be done in an old cask open a