Finnan haddie

From WikiMD.org
Jump to navigation Jump to search

Finnan Haddie

Finnan Haddie (pronounced: /ˈfɪnən ˈhædi/) is a traditional Scottish dish made from cold-smoked haddock. The dish is named after the fishing village of Finnan or Findon in Scotland where it was originally created.

Etymology

The term "Finnan Haddie" is a combination of the name of the village, Finnan or Findon, and the Scots term for haddock, "haddie". The dish has been a staple in Scottish cuisine since the 18th century.

Preparation

Finnan Haddie is prepared by first salting the haddock and then cold-smoking it over peat and/or green wood chips. The result is a lightly smoked fish with a distinctive flavor. It is often served poached in milk for breakfast, or used in dishes such as Cullen Skink, a traditional Scottish soup.

Related Terms

  • Haddock: A saltwater fish used in the preparation of Finnan Haddie.
  • Cold smoking: A process used to preserve and flavor the haddock in Finnan Haddie.
  • Cullen Skink: A traditional Scottish soup made with smoked haddock, potatoes, and onions, often using Finnan Haddie.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski