Smoked haddock, also known as finnan haddock or simply haddock, is a type of fish that has been preserved by smoking. It is derived from the haddock species (Melanogrammus aeglefinus), which is a saltwater fish commonly found in the North Atlantic. Smoked haddock has long been a staple in British and Scottish cuisine.
To produce smoked haddock, the fish is first gutted and then cold-smoked over a fire made from hardwood chips, such as oak or beech. The smoking process imparts a distinct smoky flavor and aroma to the fish, while also helping to preserve it for extended periods. The fish gradually turns a golden-yellow color during smoking, enhancing its visual appeal.
Smoked haddock is characterized by its flaky texture and delicate, slightly sweet taste. It has a firm flesh that easily flakes apart when cooked, making it suitable for a variety of culinary applications. Smoked haddock is often used in traditional dishes like Cullen Skink, which is a hearty Scottish soup made with smoked haddock, potatoes, onions, and milk.
In addition to its prominent role in British and Scottish cuisine, smoked haddock is also enjoyed in other parts of Europe, particularly in Scandinavian and French gastronomy. Its distinctive flavor and versatility make it a popular choice for various recipes, including chowders, pies, omelets, and fishcakes.
Overall, smoked haddock can be described as a smoked and preserved fish with a flaky texture, mild sweetness, and a distinctive, smoky taste—an ingredient that has long been highly regarded in many traditional dishes and continues to be appreciated in modern cooking.
