"Dave Smith" > wrote in message
...
> 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.
>
>

Dave is right, but FWIW, smoked haddock sold commercially in the UK is
always skinned and filleted prior to smoking. It is offered 2 ways. Yellow
dye is added prior to the smoke, or else it is omitted. These fillets range
in size and can be sizeable in weight. Poaching these fillets in milk is my
preferred cooking method (they are also an essential ingredient in a fish
pie)

Finnan Haddie, however, are cured and cold smoked whole, and normally weigh
around 1lb per fish (sometimes minus the head). By leaving the skin and
bones intact, any oils, fats and flavourings etc, that lie between the skin
and flesh render into the flesh and are not lost. There is a down side with
these fish though. They are nigh impossible to fillet after the smoking
method and are not good eating for folks that have an aversion to fish
bones. They were/are traditionally used as an ingredient in a Scottish soup
called Cullen Skink (potato and haddock chowder). Really comforting, winter
warming fare.

They are still widely available throught Scotland.

Graeme