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Smoked haddock and smoked pollock

Online Catalogue | Smoked fish |  Smoked haddock and smoked pollock

Traditional "yellow" fish and undyed smoked haddock, and Finnan haddock and Arbroath smokies, plus something new - smoked black pollock

All these fish are smoked haddock in its various forms, plus a newcomer to this site - smoked pollock. You'll find traditional "yellow fish" here as well as increasingly popular natural smoked haddock. And there's also Finnan haddock which is a haddock smoked with the bone in, and the only kind of smoked haddock that doesn't need cooking - Arbroath smokies. Currently haddock stocks from the North Sea are healthy, so SUSTAINABLE.

Traditional yellow smoked haddock fillet

Traditional yellow smoked haddock fillet

Ref: 2011

Quantity:




Skin on or skinless fillets, or a bargain 1kg pack of pieces?


Two ways of ordering, as 200g of succulent smoked haddock fillet, specially cured for us in Hull with natural colouring made from onion skins. We remove all the pin bones, so eating this fillet should be all pleasure and no pain - nothing guaranteed! This is the traditional "yellow fish" and even if you like the undyed smoked fillet, some of our customers like the nostalgia of a supper of traditional smoked haddock. Click in the box above to find them!

We've just had delivery of 1kg packs of smoked haddock pieces, no skin, no bones, they are a bargain way of buying smoked haddock if you want to use pieces in fish pies, in kedgerees or with pasta. Click in the box above to find them!

Smoked haddock is easier to cook with the skin on, that's why so many of our customers prefer it that way, but there's a choice of skin on or unskinned fillets as well as the skinned smoked haddock pieces in the economical 1kg packs. Cook in milk in the microwave or poach in milk on the hob, and serve with bread and butter. The photograph is of a recent breakfast that we had - easy and delicious! Smoked haddock is an ideal addition to fish pie.


Click here for a recipe for smoked haddock.

Smoked black pollock

Smoked black pollock

Ref: 2497

Quantity:




Skin on or skinless smoked pollock?

We all need to save money, and here's a way of doing just that. Smoked black pollock is a little bit firmer than smoked haddock, but every bit as enjoyable. Not many can tell the difference!

Natural (undyed) smoked haddock fillet

Natural (undyed) smoked haddock fillet

Ref: 2182

Quantity:




Skin on or skinless undyed smoked haddock fillet?

Would you like a recipe leaflet for fish chowder?


These are large fillets, cured for in the same way as our yellow smoked haddock, but with no colouring. We remove the pin bones for you. This fish is increasingly popular with our customers. 200g (7oz), which is enough for one or two, depending on how hungry you are, and this fish is ideal served topped with a poached egg! Cook it like traditional smoked haddock, ideally poached in milk in the microwave.

Fish chowder or Cullen skink

Fish chowder or Cullen skink

Cullen skink is a soup that originates from the village of Cullen on the Moray Firth in Scotland. Skink is a word for soup.
We've seen recipes that add chopped bacon, or other vegetables such as peas or tinned sweetcorn. Soups with chunky ingredients tend to be called "chowder". Some recipes for Cullen skink use mashed potato to thicken the soup, but this is a simple version using double cream. This is a quick, easy soup, haven't met anybody yet who didn't like it!

Ingredients
400g smoked haddock, buy the one with the skin removed, cut into cubes with kitchen scissors or a knife
55g butter (about two rounded tablespoons)
1 onion, finely chopped
1 stick celery, finely chopped, we don't particularly like celery, but it goes well in this soup
225g potatoes, peeled and diced roughly into about 1.5 or 2cm cubes
300ml (½ pint) fish or vegetable stock, a stock cube in boiling water is fine
425ml milk (¾ pint)
black pepper
3 tablespoons double cream
a couple of tablespoons of chopped parsley if available
Serves 2-3

Method
Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk and black pepper. Simmer for 5 minutes. Mix in the cream and most of the parsley. Sprinkle with the remaining parsley and serve with crusty brown bread.

Finnan haddock

Finnan haddock

Ref: 2173

Quantity:




Small or large Finnan haddock?


This is old fashioned smoked haddock with the bone in, the one with the flavour, but you've got to be someone who can cope with fish bones! They tend to come away from the fish all together, but there's always a few left. This has to be cooked like smoked haddock fillet, in milk in the microwave (the easiest way) or poached in milk on the hob. There's a choice of two sizes of Finnan haddock, tick the box above.

Arbroath smokies

Arbroath smokies

Ref: 2038


Price £5.05

Quantity:

250g of Arbroath smokies, which are lightly smoked small haddocks. These are real smokies from Arbroath on the east coast of Scotland, not mock smokies like some supermarkets sell. They are the only kind of smoked haddock that are ready to eat, but we likem the warmed (try the microwave) and served with fresh crusty bread and butter.

Copyright 2007-2012 The Smelly Alley Fish Company, including photographs unless indicated.