Undyed smoked haddock
Our haddock is oak smoked in a traditional kiln, so there is no need for any yellow colouring to be added. You see it’s the traditional process of smoking haddock over wood fire that gives the haddock a pale yellow colour. However much of the smoked haddock that can be found in supermarkets these days is smoked with modern machinery instead of real smoke and then dyed with food colouring to mimic the traditional version. Silly really. Enjoy our smoked haddock in a warming chowder or Cullen Skink (see Rachel’s Recipes for a really great one) or simply poach it in some milk and have with an egg for a great Sunday breakfast, or, Rose’s Mum’s favourite, in a kedgeree or with an Indian twist, in a biryani.