Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top ...

Using a method passed down by his grandparents, Bill Spink has been producing Arbroath smokies — North Sea haddock that’s salted, dried and hot-smoked over hard wood — since 1965.

Cooking the haddock in the same pan means all the lovely smokey flavours of the fish infuse the soup. Yields: 4 servings ...

or between 70 and 80°C for hot smoking. Another smoked fish with East-coast roots, Finnan haddie, is whole haddock, like the smokie. But it is split and opened up, dry salted overnight ...

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...