Hot smoked haddock is a flaky feast
- Smoked in Arbroath, carrying the Protected Designation of Origin status
- Natural wild haddock -a true Scottish tradition
- Smoked on the bone for plenty of extra flavour
Price per kg:
|Origin:||North East Atlantic Waters|
If you have never had a Smokie you will love its intense smoked flavour! It is easy to peel away the bones and then the boldly flavoured flesh is ready to eat.
It's a well know fact that we in Britain can get short on vitamin D during our long, dark winters. It's quite hard to get hold of in our diet, but one thing is packed full of it - oily fish. So eat your fill and banish those winter blues!
Defrost in the fridge overnight, take them out of their packaging and open up the pair of fillets.
Gently peel away the whole skeleton to remove the bones and dot the fillets with a little butter. Reheat gently and tentatively to be sure you don't overcook them.
For best results, heat for approximately 3 minutes under a medium grill.
Alternatively, the smokies can be microwaved with care - we suggest testing them after 1 minute, based on a 800W microwave oven.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Haddock (Melangrammus aeglefinus) (FISH), Salt.