Finnan Haddie Recipes

For many Americans, finnan haddie recipes might sound like something exotic. But many of us have eaten this type of food under its more common name—smoked haddock.

This white fish became popular in the coastal town of Findon, Scotland. Also known as Finnan, the catch was so well-known in the area that it soon took on the local name. In its original form, finnan haddie recipes were simple and primitive meals. Fisherman simply cleaned and split the fish, then smoked it right on the beach over a peat fire. Most chefs do more with the fish now, of course.

In Scotland and other parts of Europe, finnan haddie recipes are a breakfast staple. Served alongside oatmeal, pancakes, and toast, it provides a hearty breakfast that that fills you up without the high calories and cholesterol that comes with other traditional breakfast staples. The grilled and poached versions of this fish are much healthier than bacon and eggs.

Europeans, in fact, rarely eat finnan haddie for anything other than breakfast. Serving it alongside mashed potatoes or with a white sauce is more common in New England and other parts of the United States.

Some people complain about the saltiness of the fish, but this is easy enough to fix. Simply simmer it gently in water before cooking it and discard the water. Much of the salt will be pulled from the fish, leaving you with just the haddock flavor. .

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