Finnan Haddie (Smoked Haddock) 16-oz Packs

Smoke Master Richard Penfold, owner of Stonington Seafood,  has established a reputation for consistent quality and  his company has gained  a growing reputation as one of the foremost artisanal smokehouses following authentic Scottish smoking traditions in USA.  His fish-smoking knowledge began in the 1980s when he went to work his summers in Shetland Isles of Scotland. Richard’s Finnan Haddie was noticed by the late Johnny Apple of the New York Times.

Stonington Finnan Haddie is made from the thickest fillets of hook caught haddock, prepared from extra-large haddock from the World’s most responsible small-boat wild haddock fishery. Finnan Haddie is a unique product that carries a delicate flavor distinct from any other smoked seafood. It is a time-proven food and once tasted, is never forgotten. That is why so many families, for over a century, continue to cook Finnan Haddie for a special occasion or just a cozy comfort meal.

 Watch a video below of the process of smoking the Haddock:

For the very best quality, it is best thawed in your refrigerator overnight, for use the next day. But if you are in a rush, you can thaw the pack quickly immersed under gently running cool water.

Poached Haddock

1. Fill a pan with some milk. The size of the pan and the amount of milk will depend upon the quantity of fish you wish to cook at one time. The pan should be large enough to accommodate all of the fillets with some room for your spatula, and there should be enough milk to just cover the filets.

• Alternatively, half heavy cream and half water may be used.
• Do not use water alone, as it will pull the flavor out of the fish.

2. Heat the milk. Do not boil the milk, but heat it to just before boiling. If the milk begins to boil over, remove it from the heat immediately until it settles. Once the milk has heated, reduce the heat to prevent boiling. 

3. Add the haddock. Place the fish in the nearly-boiling milk, arranging the fish filets around the pan and ensuring that they are covered in milk.

4. Cook the haddock. Allow the fish to simmer in the milk for about 10 minutes on medium heat. Alternatively, very small fillets of fish may be cooked in milk that has been removed from the heat.  To do this, remove the pan from the heat and cover it after the fish have been placed inside.

5. Check the haddock. When the fish are done, they will have become completely opaque, and the meat should flake apart easily. If the fish looks translucent or pieces do not come free with a gentle tug, cook the fish a bit longer.

• Be sure to check the widest part of the largest fillet to ensure the fish is cooked. The tapered ends of smaller fillets will be done more quickly than others.