What is Finnan Haddie?
Finnan Haddie is smoked Haddock from Findon, a village near Aberdeen in Scotland. Scholars believe it is a local favorite since the 16th century. Although the smoke reporters are still doing this in this region of Scotland, companies in parts of the United States and Canada are also doing it. British and Europeans often eat smoked fish as a good abundant breakfast protein.
originally fishermen smoked cod over the fires of peat, but in modern times the smoke newsletter usually uses cherry, hickory or other hard wood. Smoking is smoking of news fillets and salts of fresh cod. Each person has his own recipe for brick briza, but usually smokes balls with fish in water, salts and flavors such as bay leaves and black pepper. One of the mystery for the good Finnan Haddie is cold smoke, a process that leaves the fish raw, but gives it a fine smoke taste.
Although no one knows when Findon fishermen started Making Finnan Haddie, food experts agree with the fact that during KONThe 19th century smoke authorization changed the method of smoked fish preparation. Before the change, they smoked the fish heavily, resulting in a hard texture. The new technique resulted in slightly smoked and finer fish. At the moment, the railway connected Scotland with London, and the smoke reporters sent their goods to London, where the fish became breakfast.
As a breakfast meal, chefs often serve fish ending with pointed egg and hot, butter toast. People often eat fish with oatmeal, pancakes or toasts, add eggs only if they are at hand. In modern times, eggs are easily accessible; Therefore, it is more common to have fish and eggs.
When the scanners moved to the New World, they found good cod fishing areas in cold waters near the coast of the northern United States and parts of the Canadian fishing water. They introduced a smoked delicacy into the region. In North America, chefs often use it for food other than breakfastni. It is common to have smoked cod in cream sauce and served with mashed potatoes. Other cooking methods include baking, rolling and poaching. Some people grill it or serve fried in butter.
Other types of smoked cod include Arbroath Smokie, which is smoked whole. Finnan Haddie is founded before smoking. If the chef has no recipe, it can replace another smoked cod or other fish such as smoked salmon. Smoked fish can often be very salty. To reduce the salt, gently cook the fish in the water and discard the water with salt. Cook canceled fish in one of the proposed methods.
One meal, especially popular in England, is Kedgeee. Travelers brought food from India during the Victorian age. It consists of rice, eggs cooked hard and cooked and inserting Finnan Haddie, to which you can add cream or butter. It cooks it to taste curry powder and can add sultans. Another favorite dish is Cullen Skink, which is Scottish soup made of Finnan Haddie, CIbule and potatoes.