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Finnan’s haddock is a smoked fish from Findon, Scotland, traditionally eaten for breakfast. It is smoked over hardwoods and brined with water, salt, and flavorings. The fish is served with eggs and toast or used in dishes like kedgeree and Cullen skink.
Finnan’s haddock is smoked haddock from Findon, a hamlet near Aberdeen, Scotland. Scholars believe it has been a local favorite since the 16th century. Although smoke masters still come to that region of Scotland, companies from parts of the United States and Canada do as well. British and Europeans often eat smoked fish as a good and filling breakfast protein.
Originally, fishermen smoked haddock over peat fires, but in modern times smoke masters usually use cherry, hickory, or other hardwoods. Smoke spinners and brine fresh haddock before smoking them. Each person has his own recipe for the brine, but generally smoke masters brine the fish in water, salt and flavorings, such as bay leaves and black pepper. One of the secrets to making a good finnan haddie is cold smoking it, a process that leaves the fish raw but gives it a subtle, smoky flavour.
While no one knows when fishermen in the Findon area first began producing finnan fish, food experts agree that during the late 19th century smoke masters changed the method of preparing smoked fish. Before the change, they smoked the fish heavily, resulting in a tough texture. The new technique resulted in a slightly smoky and more delicate fish. At the time, a railway connected Scotland to London, and smoke masters sent their ware to London, where fish became a breakfast staple.
As a breakfast food, cooks often serve fish topped with a poached egg and with warm, buttered toast. Often people eat the fish with oatmeal, pancakes or toast, adding eggs only if they are at hand. In modern times, eggs are readily available; hence, it is more common to have fish and roe.
When the Scots moved to the New World, they found good haddock fishing grounds in the cold waters near the north coast of the United States and in parts of the fishing waters of Canada. They introduced the smoked delicacy to the region. In North America, cooks often use it for meals other than breakfast. It is common to have smoked haddock in a cream gravy and served with mashed potatoes. Other cooking methods include baking, grilling and poaching. Some people grill it or serve it fried in butter.
Other types of smoked haddock include Arbroath smoke, which is smoked whole. Finnan Haddie is filleted before smoking. If a cook has none for a recipe, he may substitute another smoked haddock or another fish, such as smoked salmon. Smoked fish can often be very salty. To reduce the salt, gently cook the fish in the water and discard the salt-laden water. Cook salted fish in one of the suggested methods.
A particularly popular dish in England is kedgeree. Travelers brought the dish from India during the Victorian age. It consists of rice, boiled eggs and cooked and flaked finnan haddie, to which cream or butter may be added. Cooks flavor it with curry powder and may add sultanas. Another popular dish is Cullen skink, a Scottish soup made with potatoes, onions and finnan potatoes.
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