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Salt Information

The salt (sodium) content of Stonington Seafood’s Finnan Haddie is 340mg for a 2-oz serving, which is below average, or lower than most smoked seafood available for sale. Sodium levels found in most smoked products range from 500mg to 750mg per 2-oz serving.

Most customers find the salt content of Stonington Seafood’s Finnan Haddie to be balanced and not over salty. Richard is careful to regulate the salt content accurately during brining. Also, his choice of fresh, and extra large haddock, results in a lower salt uptake during brining.

If you are very sensitive to salt, you should use a recipe using the milk pre-cooking method, like the one outlined at the top of the recipe page.  This cooking method will reduce the salt level in the fish since it will be drawn out into the milk. Naturally the milk is then used in the recipe, but you can always cut this with new milk to reduce the salt level and still retain the essential smokey flavor of the dish.

If you cook your Finnan Haddie under a broiler or bake it in your oven it will still carry the full salt level, unless you soak for 15~20 minutes in milk or water first. Pre-soaking will draw out some of the salt prior to cooking, and can be good technique for people on a low salt diet.

Testimonials

“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.

  • March 28th  -   Exceptional herring from Scotland arrived so kippers are back ! Yum ! I am really enjoying them...     Richard

    Click to watch Richard Smoking Haddock
    and serving a Cullen Skink !

    Click to watch The Royal Chef
    make a Kedgeree with Richard's Haddie

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1-207-348-2730

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