Robert Burns --- Selkirk Grace :
Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
Have a great Burns Night ! Richard
Click to watch Richard Smoking haddock !
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.