An 800g pack of wild-caught Scottish smoked haddock — brined for hours, then cold-smoked over oak chips using methods that haven’t changed for generations. The dark amber skin and unmistakable smoky aroma are the real markers of a properly smoked fish, with none of the artificial colour, flavour enhancers or preservatives that mass-market alternatives rely on. The base of every great kedgeree, fish pie and Cullen skink.
Pack details
- Net weight: 800g
- Catch: wild-caught Scottish haddock
- Process: traditional cold-smoke over oak chips after a slow brine
- Free from: artificial colours, flavour enhancers, preservatives
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook smoked haddock
Smoked haddock is poached, not pan-fried — the gentle heat keeps the flesh tender and the smoky flavour intact.
- Poach in milk (the classic): simmer in milk with a bay leaf and peppercorns for 8–10 minutes, lid on, until it flakes easily. Reserve the milk for sauces or kedgeree rice.
- Bake: 180°C for 12–15 minutes with butter and a splash of milk in foil.
- Kedgeree: flake the poached fish through curried rice with peas, soft-boiled eggs and parsley.
- Cullen skink: the Scottish smoked-haddock-and-potato soup — a midweek warmer.
- With poached eggs and hollandaise: a luxurious brunch on toasted sourdough.
Pair with a crisp dry white — Picpoul, Albariño or unoaked Chardonnay all sit well alongside.
Sourcing and delivery
Wild-caught Scottish haddock, traditionally cold-smoked over oak chips. Dispatched frozen from our UK warehouse in insulated packaging.
