Method

Findon, Aberdeen, and St. Andrews highly smoked split haddock: broil over or cook in front of a quick clear fire; when ready rub butter well into them and serve piping hot.

Arbroath and Auchmithie highly smoked closed haddock: heat on both sides, open them out, take out the backbone, spread with butter, close up, place in the oven a few minutes, and serve.

Eyemouth and Montrose

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Method

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