Fish & seafood · Preserved fish

Smoked haddock

Cold-smoked haddock fillets, natural pale or dyed yellow; poached for kedgeree, chowders and fish pie.

Also called: finnan haddie, undyed smoked haddock, smoked white fish

A kind of fish

What it is

Smoked haddock is haddock that has been lightly brined and cold-smoked, so it is still raw and needs cooking. Undyed fillets are pale cream to straw-coloured; dyed versions are bright yellow. Finnan haddie is a Scottish speciality; Cullen skink is its classic soup.

How it’s used

Kedgeree
Cullen skink and chowders
Poached in milk with a poached egg
Fish pie and fishcakes
Omelette Arnold Bennett

Characteristics

Taste: Smoky, salty and mild.
Texture: Flaky and tender.
When cooked: Gently poach in milk or water for a few minutes; the poaching liquid makes a flavourful base for sauces and soups.
Sold as: smoked, frozen
Cooking uses: Commonly cooked, Suitable for boiling
Common in: British, Irish

Storage

Refrigerated. Keep refrigerated and use by the date; freezes well.

Diet, allergens and safety

Contains Fish.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains fish, a common allergen.
Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.
Cold-smoked fish is raw and should be cooked through; it is a Listeria risk for vulnerable groups if eaten cold.