July 16th -- Sorry I am out of Haddie until the 26th and I do not have sea scallops this year. Thank you, Richard
The Royal Chef make a Kedgeree
and serving a Cullen Skink !
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.