Recipes - Stonington Seafood


Smoked Haddock with Mashed Potatoes
Sep 18th, 2012    0 comment
Recipe Introduction: This recipe came to me via Jill Santopietro who writes The Back Story previews of stories appearing in the Style and food pages of The New York Times Magazine. The original recipe
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Kipper Pate
Sep 16th, 2012    Comments Off on Kipper Pate
Recipe Introduction: Another Recipe from my friend Willard – I try to keep a batch of this kipper pate in my fridge at all times, it is just so delicious and convenient for a quick fix of health
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How to cook kippers
Oct 8th, 2011    Comments Off on How to cook kippers
How to cook kippers Richards kipper fillets are really easy to prepare in just six minutes. When you follow his cooking method the saltiness will be perfect and your kippers will be juicy and deliciou
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“We ordered some of your Finnan Haddie… WOW!! The best we have had outside (and maybe even inside!) the UK.” – Tony and Carole, CA

“Richard, you are the master…..the finnan haddie was perfect . Thank you thank you thank you. I had a wonderful dinner, just eating this fish took me down memory lane.” – Janet M.

“Without question, yours is the finest, most succulent, perfectly smoked and delicately textured Finnan Haddie we have ever enjoyed. I won’t be searching any further.” – Willard, OH

“I was born and raised in the UK and grew up eating smoked haddock- I’ve never had such high quality, tasty fish as that I’ve tried from Richard Penfold.” – Paul C.

“Richard Penfold, the Scottish-born fish smoker, knows what he’s doing with Finnan Haddie.” – Jill Santopietro
(The Back Story – The Art of Ingredients, The New York Times Magazine)

“The best Finnan Haddie we have ever had and we have been buying it in Maine for more than 40 years.” – Mary B

“You are the KING of Finnan Haddie” – Ellen S. CA

Click here for more testimonials.