limey wrote:
>
> >
> >
> > I'm going to pitch in here just to say that kippers are produced and eaten
> > on a regular basis in Scotland. They are usually grilled/broiled for a few
> > minutes (skin side down) thus allowing the bones to crisp and be eaten.
> They
> > are extremely tasty simply served with a knob of butter being allowed to
> > melt accompanied with some toast. The down side is your kitchen stinks for
> > hours afterwards. Poaching in water eliminates the smell factor but you
> > can't eat the bones.
> >
> > There are also 2 other kinds of smoked fish from Scotland that resemble
> > kippers. Finnan Haddock and Arbroath Smokies.
> >
> > All 3 fish make for good, healthy, economical eats.
> >
> > Graeme
>
> I suppose my mother didn't like the lingering fishy smell. She also
> poached smoked haddock. Graeme, what is the difference between smoked
> haddock and Finnan Haddie?
Finnan Haddie is smoked haddock.
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