Description Our smoked haddock is landed and smoked in the North East of Scotland. It’s cured then smoked in traditional smokehouses using methods which are virtually unchanged for centuries. Unlike some smoked haddock, ours is completely undyed and contains only salt, smoke and delicious Scottish haddock. Chef’s Tip: Try cooking two fillets of our naturally smoked haddock in saucepan with some milk, once flaky remove from the pan and place on some toasted thick crusty brown bread and serve with a pouched egg and parsley to taste.
