description Finnan Haddie Overview
Finnan haddie is haddock cured with salt and cold-smoked, traditionally associated with Findon, a fishing village near Aberdeen in Scotland. The smoking process gives the fish a pale color, firm texture, and pronounced flavor without fully cooking it, so it is normally poached, baked, or otherwise cooked before serving. It is used in dishes including kedgeree, Cullen skink, fish pies, and chowders in both British and North American cooking.
help Finnan Haddie FAQ
What fish is used for Finnan haddie?
Finnan haddie is made from haddock. The fish is salted and cold-smoked, giving it a pale appearance, firm texture, and pronounced smoky flavor.
Where does the name Finnan haddie come from?
The name is associated with Findon, a fishing village near Aberdeen in Scotland. The dish is part of Scotland's traditional smoked-fish cuisine.
Is Finnan haddie already cooked by smoking?
No. Traditional cold-smoking gives the haddock flavor without fully cooking it, so the fish is normally poached, baked, or otherwise cooked before serving.
How is Finnan haddie traditionally served?
It can be poached in milk and served as a breakfast or supper dish, and it is also used in soups and kedgeree. The mild haddock flavor becomes richer through the smoking process.
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