Summary
A firm favourite with Scotland's chip shops, haddock has an excellent flavour with firm, sweet flesh that can be easily flaked once cooked. It is usually sold in fillets or steaks and is ideal for any recipes requiring white, round fish. It is ideal for baking, braising, deep-frying, grilling, poaching, shallow frying, stir- frying and steaming.
Haddock is also traditionally preserved to produce smoked haddock, and Scotland is regarded as the home of this cold-smoked process. Cold-smoking is also employed using wood, to produce Finnan Haddies.See the full content of this document
Extract
Haddock
Smoky Topped Haddock Serves four - x 170g skinned haddock fillets, fresh or frozen S...
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