A 1kg pack of traditional wild-caught Scottish smoked cod — brined for hours, then cold-smoked over oak chips using techniques that haven’t changed for decades. Darkly amber skin, unmistakable smokehouse aroma. No artificial colours, flavour enhancers or preservatives. Perfect as a suppertime classic with haggis, neeps and tatties — or in a Scottish-style smoked-cod chowder.
Pack details
- Net weight: 1kg
- Catch: wild-caught Scottish cod
- Process: brined, cold-smoked over oak chips, skinless
- Free from: artificial colours, flavour enhancers, preservatives
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook smoked cod
Smoked cod is poached, not pan-fried — gentle heat keeps the flesh tender and the smoky flavour intact.
- Poach in milk (the classic): simmer in milk with bay and peppercorns for 8–10 minutes; reserve the milk for sauces.
- Bake: 180°C for 12–15 minutes with butter and a splash of milk in foil.
- Smoked cod with poached eggs & hollandaise: a brunch classic on sourdough.
- Smoked-cod rarebit: on toast under the grill with cheese sauce.
- Chowder: with potato, leek and cream.
Pair with a crisp dry white — Picpoul, Albariño or unoaked Chardonnay.
Sourcing and delivery
Wild Scottish cod, traditionally cold-smoked over oak chips. Dispatched frozen from our UK warehouse in insulated packaging.
