Indulge in the exquisite taste of naturally smoked haddock, a delicacy fit for royalty. This luxurious fish boasts a rich, smoky flavor that is unparalleled in its complexity and depth. Its succulent flesh is delicately infused with the aromatic notes of a traditional smoking process, creating a truly indulgent culinary experience. Elevate your taste buds with a dish featuring this premium haddock, and savor the opulence of nature's finest. So go ahead and spoil yourself with the delicate and elegant flavors of naturally smoked haddock, a truly luxurious choice for the discerning palate. Line Caught Scottish Haddock gently smoked over our blend of English Hardwoods. Each pack has a minimum weight of 170g 2kg and 4kg boxes of haddock will be packed to the weight ordered, each pack may vary in weight and not meet the minimum weight of individual packs bought of 170g as mentioned above. Ingredients Information Haddock (MELANOGRAMMUS AEGLEFINUS), Salt, Natural Wood Smoke. ALLERGENS: FISH Nutritional Information As a guide we recommend that this product provides Per 100g Energy 389Kj/92Kcal Protein 21.8g Fat of which Saturates 0.5g 0.1g Carbohydrate of which Sugars 0.0g 0.0g Salt 0.46g Storage Keep refrigerated until date shown on pack. Suitable to freeze upto 12 months Preparation Our smoked haddock is cold smoked and therefore requires cooking. Oven For best results oven cook. 15-20 mins at 180°C / 160°C / Gas 4. Loosely wrap each fillet in lightly oiled foil to form individual parcels. Place on a baking tray in the centre of a pre-heated oven for 15-20 minutes. PoachPlace in a saucepan and half cover with milk. Cover and simmer gently for 5-6 minutes. Recipe Smoked Haddock with Bacon Ingredients : 2 undyed smoked haddock fillets, skinned 4 rashers dry-cure smoked back bacon Olive oil 4 sprigs of cherry tomatoes on the vine Method : 1. Roll the fish so thin ends are tucked underneath to make a neat little parcel. Wrap the bacon around, tucking the ends underneath. 2. Place on a lightly oiled baking sheet. Place the tomatoes around the fish then season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle nall over with oil. 3. Place the baking sheet near the top of the preheated oven (230 *C, 450F* gas mark 8) for 10-15mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices. 4. Serve with green salad and good quality bread. Catchment Area NW Atlantic FAO 27
