"Graeme...in London" wrote in message >

> > > > 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?
> >
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

Thanks, Graeme. I knew there was a difference, but didn't know what that
was.
The smoked fillets are those I remember; I haven't had them since I left
England (London).

Dora

>