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 Finnan Haddie is a versatile seafood with a distinct and unique flavor. . .

Once tasted, the unique flavor of Finnan Haddie is never forgotten. Finnan Haddie can be used on many occasions; such as for an appetizer, a gourmet breakfast, or for dinner. Richard would be just as likely to give it to his three boys for a yummy comfort dinner, or equally, to serve it to the Queen herself if she were to visit his house for a formal breakfast.

Finnan Haddie carries a remarkable and enchanting flavor that is quite distinct from all other smoked seafoods. How can it be so good?  The genius and simplicity of a great food is the only answer!!  The combination of exceptional haddock that is lightly salted to perfection, and smoked delicately over real wood, gives a distinct and wonderful flavor that cannot be equaled.

Finnan Haddie can be made into many dishes that are amazingly distinctive visually and can have many varied textures. It is so very versatile and easy to prepare, and it keeps and serves well the next day. It can be combined with other seafoods, where the smoky flavor carries through and influences all the elements, such as in in a seafood pie or chowder, or used to create one of the recipes listed and detailed below. Richard is delighted to add your family recipe.

The most frequent method used to pre-cook smoked haddock before using in a recipe is to simmer very gently in milk. . .

Pre-cooking in milk results in the milk being flavored with a fantastic smoky flavor. The milk is then often used in the recipe, but if the milk is not required, you can keep it and use in another sauce later.

Richard’s Finnan Haddie comes with the skin on — this keeps the haddock from drying out during smoking;  it also helps to preserve the juicy quality of your Finnan Haddie while frozen. The haddock skin also has essential flavors that are released by your cooking on the skin.

Richard is very attentive to keeping the salt level of his Finnan Haddie in perfect balance, but if you are extremely sensitive to salt, and are using a recipe where the Finnan Haddie is not pre-cooked in milk or water, you can soak in cold water for 45 minutes first to adjust the salt level down.

The six minute milk Pre-cooking Method for Smoked Haddock Recipes. . .

Keep the smoked haddock fillets in the large chunks keeping the skin on. Cover with milk in a pan, remove the smoked haddock, and bring milk to a gentle simmer. Add smoked haddock back to the simmering milk and simmer on very low heat for four minutes. Remove pan from heat and let it sit for two minutes. Pour the milk into a jug through a strainer to avoid any loose fish scales from the skin in the last drop of milk. Remove the skin, keeping the flesh in large flakes. Notice the nice sticky (aspic) quality of Richard’s smoked haddock — a sign of exceptional quality. Haddock is a very delicate fish that is easy to overcook. Total cook time in the milk of six minutes is plenty. Remove from the milk immediately to stop the cooking process and capture the wonderful quality.

Recipes:

Smoked Haddock and Salmon Pie

Sep 25th, 2012   0 comment

Recipe Introduction: This is a classic fish pie recipe that can be adapted depending on what seafood is available. I cooked it up with my smaller(thinner) size of Finnan Haddie, but decided that it re

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Baked Potatoes with Smoked Haddock and Mustard

Sep 24th, 2012   0 comment

Recipe Introduction: This is a nice easy recipe by the English celebrity chef Nigel Slater. It is featured in his excellent book – Real Food. Print Baked Potatoes with Smoked Haddock and Mustard Prep

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Quick and Easy Smoked Haddock!

Sep 23rd, 2012   0 comment

Introduction: This microwaveable pack of smoked haddock comes with a leek & light butter sauce. It is great back-up to keep in your freezer for times when you need something quick and delicious fo

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Omelette Arnold Bennett

Sep 22nd, 2012   0 comment

Recipe Introduction: Another fantastic breakfast dish (or brunch if you are having a nice lazy Sunday morning). This is another of Rick Stein’s recipes from his brilliant and beautifully illustr

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Maine Finnan Haddie Chowder

Sep 22nd, 2012   0 comment

Recipe Introduction: This is a recipe from Chef Sam Hayward that was served by Sam at the James Beard Foundation Oscar Mayer Awards night at the Lincoln Center in 2008. He served my Finnan Haddie to a

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Smoked Haddock Pate

Sep 21st, 2012   0 comment

Recipe Introduction: This pate is always a big hit at family gatherings or as a nice addition to a lunch with a few friends. The recipe is adapted from my mother’s recipe she makes in St Ives, C

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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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