Smoked Haddock


  • Fillets of Natural Smoked Haddock
  • No dye and bones removed
  • Suitable for home freezing
  • Average weight 2.5 kg per pack
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Add our Natural Smoked Haddock to your cart and we will send you 2.5 kg of delicious smoked haddock. This product will be delivered at a time that is convenient to you. It will also be deep frozen during transit to retain its beautiful flavour and maximise shelf life. How is natural smoked haddock different? Natural smoked haddock is made by cold-smoking the fish over wood chips, typically from oak or alder trees. This method of smoking gives the fish a distinct smoky flavor and tender texture. The process is done without any artificial dyes, flavors or preservatives. On the other hand, some smoked haddock can be made using artificially flavored liquid smoke, which is a concentrated form of smoke flavor that is added to the fish. This method can produce a more consistent smoky flavor but it is not considered as natural as cold-smoking. Natural smoked haddock may be more expensive than artificially flavored smoked haddock, because of the time, process, and wood needed to produce it. When purchasing smoked haddock, it’s important to read the ingredients list to ensure that it is made from natural ingredients and has not been treated with any artificial dyes, flavors or preservatives.

A white sea-fish found in the North Atlantic that is a member of the cod family. Second only to cod in popularity, haddock is a much smaller fish than cod with a sweeter flavour. The fish has flaky flesh similar to Cod and unlike other smoked fish, smoked haddock is not skinned before it’s smoked.

Smoking was first used as a method of preservation, the fish being salted and then smoked or dried. Today it is a popular way of adding diversity of flavour to many species of fish it is often poached in milk: the milk helps draw out excess salt. Smoked fish has a slightly longer shelf-life than fresh fish

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal product from Arbroath in Scotland).

Haddock can be cooked just like cod – poached, baked, fried or grilled, and served with or without sauce. Tartare sauce is a classic accompaniment, and haddock is delicious deep-fried for homemade fish and chips. It’s also good in fish pie, fish cakes, soup or kedgeree, and is a traditional ingredient in the creamy soup, Cullen skink. Fillets can be skinned, but need pin-boning before or after cooking.

Smoky, flaky haddock has a lovely strong flavour which works wonderfully in creamy fish pie, kedgeree or fish cakes

Ingredients (Allergens in bold) – Naturally smoked fillets of Haddock (fish)


Smoked haddock is a type of fish that is typically made from Atlantic haddock. The fish is first cleaned and then salted before being cold-smoked over woodchips, typically from oak or alder trees. This process gives the fish a distinctive smoky flavor and a tender, flaky texture.



Our Smoked Haddock has already been prepared by first filleting then removing any bones from the fish. It can be cooked in a variety of ways, depending on the recipe or the desired outcome. Some popular methods of preparing smoked haddock include:

  • Poaching: The fish is simmered in a liquid, such as milk or water, until it is cooked through and tender. This method is often used to prepare dishes such as kedgeree or smoked haddock chowder.
  • Baking: The fish can be baked in the oven with butter or other seasonings. It can also be topped with breadcrumbs or cheese for a crispy crust.
  • Grilling: The fish can be grilled or broiled, which gives it a nice smoky flavor and a crispy exterior.
  • Frying: The fish can be breaded and fried, which gives it a crispy texture and a nice golden color.

Smoked haddock can also be used in recipes such as fish cakes, omelets, and quiches. It can also be served as a simple side dish with a little butter and lemon juice.


Smoked haddock goes well with a variety of flavors and ingredients. Some popular pairings include:

  • Potatoes: Smoked haddock is often served with potatoes, which can be mashed, roasted, or fried.
  • Vegetables: Smoked haddock is also often paired with vegetables such as leeks, spinach, and broccoli.
  • Cheese: Smoked haddock can be combined with cheese in dishes such as quiches or gratins.
  • Herbs and Spices: Smoked haddock can be seasoned with herbs such as parsley, chives, and dill, as well as spices like paprika and cayenne pepper for added flavor.
  • Sauces: The fish can also be served with a variety of sauces such as hollandaise, mustard, or beurre blanc.
  • Citrus: A squeeze of lemon or lime juice can complement the smoky flavor of the fish, and give a nice freshness to the dish.

Smoked haddock is often served as part of traditional British dishes such as kedgeree and Cullen skink. It can also be used in other dishes such as fish cakes, omelets, and chowders. It can be enjoyed in many ways, like baked, poached, and grilled. In traditional British dishes such as Kedgeree, curried rice is used to balance the smokiness of the fish.


Smoked haddock has a distinct, smoky flavor and pairs well with a variety of drinks, including:

  1. White wine: A dry white wine such as Sauvignon Blanc, Chardonnay, or Riesling can complement the smoky flavor of the haddock.
  2. Beer: A light lager or pilsner can be a great pairing with the haddock, as the carbonation can help to cut through the rich smokiness of the fish.
  3. Cider: A dry cider can also pair well with the smoky flavor of the haddock.
  4. Whisky: A lighter style of whisky such as a Lowland or Irish whisky can work well with the fish.
  5. Cocktails: Classic cocktails like a Gin and Tonic or a Vodka Martini can also be paired with smoked haddock.

Ultimately, the best drink to serve with smoked haddock will depend on your personal taste preferences and the overall theme of your meal.

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