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Smoked haddock is a preservation method for the popular marine hake fish. The historic cold-smoking process involves drying the fish over a fire for up to five days, while hot smoking provides flavor and moistness. Resin-free hardwoods like oak and hickory are recommended for fuel. Smoked haddock is commonly eaten in England and Scotland, often prepared by poaching or with a creamy sauce.
Haddock is a popular type of marine hake fish used as a food source, and smoked haddock is a method of preserving and preparing it. Smoking fish to preserve it has been practiced since ancient times, and is distinct from a different smoking process that is also done to add flavor to fish. Smoking fish to preserve it is still commonly practiced in countries where refrigeration is not widespread, while smoking fish such as haddock for flavor alone is also a frequent method used in food preparation.
The process of smoking fish as a preservation measure involves cutting the fish meat into thin strips and then drying it over a fire. Drying the fish is the most important aspect of the process, and the historic cold-smoking method can take up to five days to complete. By removing the water from the fish and adding salt, as well as chemicals produced in the smoke such as phenols, bacteria are killed off the fish, which can extend its shelf life for several months. Smoked haddock is not the easiest white fish to store, as the species is generally low in fat. High-fat fish types like salmon and trout absorb smoke faster and hold a softer texture after haddock, which can become dry or tough during the smoking process.
Hot smoked fish is a more modern approach, which will only keep the fish for a few days even when refrigerated, but also provide all the flavor of traditional smoke. It’s similar to the process of barbecuing or kippering meat and involves soaking the fish in salted water and then smoking it for about six hours over a fire. This type of smoked haddock requires less salt to hold and is a moist version of the fish when served.
Wood used as fuel for a smoldering fire should not contain resins, as it can give the fish a bad beak-like taste. High-resin trees include evergreens such as pines, firs, and spruces. Hardwoods are generally recommended over softwoods for any meat-smoking process, with oak and hickory being popular choices.
Smoked haddock is a widely eaten fish in England and Scotland, where much of it is prepared, and haddock itself is routinely seen as part of the fish and chip dish for which the British are known. Cooking smoked haddock is often done by poaching in water with a little milk added, which can reduce the saltiness level. Another frequent method of preparation is to cook it in a mixture of herbs, lemon juice and Greek yogurt, which adds a creamy velvet-like sauce to the dish.
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