Haddock

Haddock has always held a special place in the diets of Scots and its firm, meaty texture lends itself to poaching, baking and grilling, besides being breaded or battered at the local chippie. Haddock that is split, dipped in brine and cold-smoked is known as Finnan Haddie and can be combined with onion, potato and cream to make Cullen Skink, which originates from the village of Cullen on the Moray Firth.

Cook’s Tip: If cooking haddock whole, slit or slash the thickest part to make cooking faster and more even.