What Is Smoked Haddock? Natural vs Dyed, and How to Cook It
Smoked haddock is one of the great British breakfast and supper fish, and at Hamiltons Fish it is one we are quietly proud of. Our natural smoked haddock has been awarded a Taste of the West Gold and a Food and Drink Devon Gold, and it is cold-smoked and undyed, the way good smoked haddock should be. This guide covers what smoked haddock is, the difference between natural and dyed, and how to cook it well.
What is smoked haddock?
Smoked haddock is haddock, a white fish from the cod family, that has been cured and then smoked. The smoking adds flavour and was once a way of preserving the fish, and it gives smoked haddock its savoury depth and gentle smokiness. Haddock takes to smoking particularly well, which is why it is the fish behind so many classic dishes, from a poached breakfast with a soft egg to kedgeree, Cullen skink and fish pie.
Natural and dyed smoked haddock: the difference
This is the part worth understanding before you buy. Natural smoked haddock, like ours, is smoked and nothing else. It comes out a pale gold or straw colour, which is simply what smoke does to the fish. Dyed smoked haddock, the bright yellow kind you often see on a supermarket counter, has been coloured with a dye to give it that uniform colour, usually after a shorter smoke. The dye adds nothing to the flavour. With natural smoked haddock the colour tells you the fish has been properly smoked, and the taste is cleaner for it. Our haddock is cold-smoked and undyed, so what you taste is the fish and the smoke, and nothing else.
What does it taste like?
Cold-smoked haddock has a firm texture and a savoury, gently smoky flavour that is far from overpowering. It is still raw after cold-smoking, so it is cooked before eating, and once cooked the flesh turns opaque and flakes into clean, large pieces. The smoke gives it more character than fresh white fish, which is why a little goes a long way in a dish.
How to cook smoked haddock
Smoked haddock is quick and forgiving to cook. The gentlest and most traditional method is poaching:
- Poached in milk. Lay the fillet in a shallow pan, pour over enough milk to almost cover it, add a bay leaf and a little black pepper, and simmer gently for six to eight minutes until the fish flakes. The infused milk becomes the base of a sauce.
- Baked. Wrap in foil with a knob of butter and a squeeze of lemon and bake for ten minutes or so.
- In a chowder or soup. Added towards the end of cooking, it brings savour and smoke to a potato-based soup.
However you cook it, do not let it boil hard or overcook, as the flesh firms up quickly. A poached egg on top is the traditional finish.
The classic dishes
Two dishes show smoked haddock at its best. Cullen skink is the Scottish soup of smoked haddock, potato and onion, simple and warming. Kedgeree, the Anglo-Indian breakfast of flaked smoked haddock, rice, soft-boiled egg and mild curry spice, is the other. Beyond those, smoked haddock lifts a fish pie, sits happily under a poached egg on toast, and makes a fine filling for a tart or a gratin.
Buying and storing smoked haddock
Look for natural, undyed fillets with a pale gold colour and a clean, smoky smell. Keep it chilled and use it within a couple of days, or freeze it on the day it arrives if you are not cooking it straight away. Because ours is prepared to order and never previously frozen, it reaches you in good condition and freezes well at home.
Frequently asked questions
Is smoked haddock already cooked?
No. Cold-smoked haddock, like ours, is smoked but still raw, so it needs to be cooked before eating. Poaching, baking or adding it to a soup all work well.
What is the difference between natural and dyed smoked haddock?
Natural smoked haddock is smoked and nothing else, and is a pale gold colour. Dyed smoked haddock has been coloured bright yellow with a dye, which adds colour but no flavour. Ours is natural and undyed.
Why is some smoked haddock bright yellow?
The bright yellow colour comes from added dye, not from the smoking. Naturally smoked haddock is a softer, pale gold, which is the colour smoke gives the fish on its own.
How do you cook smoked haddock?
The classic method is to poach it gently in milk for six to eight minutes until it flakes. It can also be baked in foil, or added to a chowder, fish pie or kedgeree.
Can you freeze smoked haddock?
Yes. Freeze it on the day it arrives, and defrost it in the fridge before cooking. Our smoked haddock is never previously frozen, so it freezes well at home.
Order our award-winning natural smoked haddock, cold-smoked and undyed, prepared to order at Hamiltons Fish. You can see our full smoked fish range, or read more about our awards and accreditations.
