Finnan haddock

Finnan Haddock is a traditional Scottish dish made from haddock that has been cold-smoked over green wood and peat. The dish is named after the fishing village of Findon, also known as Finnan, near Aberdeen.

History

The origins of Finnan Haddock can be traced back to the 18th century in the village of Findon. The unique method of smoking the haddock was developed to preserve the fish for longer periods. The process involves gutting and cleaning the fish, salting it for a period of time, and then cold-smoking it over green wood and peat.

Preparation and Consumption

Finnan Haddock is typically served for breakfast and is a key component of the traditional Scottish breakfast. It can be grilled or baked and is often served with butter and lemon. It is also commonly used in dishes such as Cullen Skink, a thick Scottish soup made of smoked haddock, potatoes and onions.

Cultural Significance

Finnan Haddock holds a significant place in Scottish culinary tradition. It is not only a staple food in Scotland, but also has gained popularity in other parts of the United Kingdom and beyond. The dish is often associated with comfort and home cooking, and is a symbol of Scotland's rich fishing heritage.

See Also

• Scottish cuisine
• Smoked fish
• List of smoked foods