July 22 – Last night we were swimming in Pickering cove and the cove filled up with sardines so I am trying to figure out how to get a pan full... think my boys might be the key to that one with a pole and a very small hook.!
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The use of dyes was widely accepted in smokehouses until the late 1980′s when people became aware of the risks associated with these artificial ingredients. At that time they were mostly eliminated. For example, one that I worked with in the 1980′s. F-K-Brown, was commonly used to make kippers a deep brown color. But it was a carcinogen. I used to have my arms dyed brown with the stuff when tentering out the kippers at Ice Atlantic Seafood, in Shetland.
Now most smokehouses choose to keep to an all-natural color produced only by the smoke itself. That is what you see with my Finnan Haddie. The color is from the white hickory smoke, and it produces a pale/light golden color. The smoke flavor is the same as a product made with the use of Annatto, but there are only three ingredients (haddock, sea salt, wood smoke), not four.