We make our finnan haddie here in Stonington fresh each week, using traditional methods that were passed on to our Manager, Richard Penfold, in the Shetland Isles. This is a salting and smoking process that is totally authentic and has been carried out for generations in Scotland. Richard's favorite finnan haddie recipe Our smoking kiln was made in Glasgow, and was shipped to us in Stonington, Maine, where we honor the great finnan haddie tradition. The exceptional quality of finnan haddie, also known as smoked haddock, will only be extraordinary if top grade large haddock is used in the making. This is where Stonington's finnan haddie excels. We have become masters of getting beautiful fat, whole haddock very fresh and cutting it here to be smoked daily. We simply know how to get the biggest freshest haddock! Finnan haddock must be cooked before eating.

R.W. Apple of The New York Times said of ours:
"a rich, glossy smoked haddock, known to the Scots as finnan haddie (Cooked and flaked, it is the vital ingredient in a satisfying British breakfast and supper dish, the Arnold Bennett omelet."

New York Times, July 2002.

We also have a Finnan Haddie Sampler!

SMKFIN$21.95