Haddock // Hake // Pollack Cold Smoke
Cold Smoke Haddock
Having been born and raised in Scotland, I have a great love for smoked white fish, and haddock are the sweetest of the white fish due to their diet of shellfish. Cullen Skink is one of the greatest recipes.
Also delicious served raw, thinly sliced as a carpaccio, with a squeeze of lime and some peppery Ligurian olive oil.
White fish have a low fat content, and would be very traditional in a northern European diet. The flavours tend to be more delicate, and most lend themselves to a gentle, cold-smoke.
If Haddock are unavailable, I also cold smoke Hake and Pollack, two fabulous alternatives.
I only process the freshest fish I can find locally, which dictates the availability.