Wild Smoked Haddock

Our smoked haddock is sourced from the few family-run fish smokers left in England. Their smokehouses have been running for hundreds of years and those traditional methods are still being used today to produce perfectly balanced and delicately flavoured smoked fish. Try our smoked haddock in risotto with soft leeks, in chowder and soups, or as part of a delicious brunch with poached eggs, avocado, and hollandaise.

Good To Know

Ingredients & Nutrition

Wild Smoked Haddock (Fish)

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

Oven Baking

• Preheat the oven: Set it to 180°C (350°F).
• Prepare a baking dish: Lightly grease a baking dish or line it with parchment paper.
• Soak (optional): If the smoked haddock is very salty, you can soak it in water for about 15-20 minutes to reduce the saltiness.
• Season (if needed): Place the haddock in the baking dish and drizzle with olive oil or melted butter. You can also add a splash of cream or white wine for extra moisture.
• Bake: Cover with foil and bake for 15-20 minutes, or until heated through and flaky. You can remove the foil for the last few minutes to crisp the top slightly.

2. Stovetop Cooking (Poaching)

• Prepare a poaching liquid: In a saucepan, add enough milk (or a mixture of milk and water) to cover the haddock. You can also add bay leaves, peppercorns, or onion slices for flavour.
• Heat the liquid: Gently bring the milk to a simmer over medium heat.
• Add the haddock: Once simmering, add the smoked haddock fillets. Poach for about 6-10 minutes, or until the fish is cooked through and flakes easily with a fork.
• Serve: Carefully remove the fillets and serve immediately. The poaching liquid can be used to make a sauce or soup.

3. Pan-Frying

• Heat a pan: Add 1-2 tablespoons of oil or butter to a non-stick skillet and heat over medium.
• Add the smoked haddock: Place the fillets in the pan (no need to soak) and cook for about 4-5 minutes on each side, until heated through and slightly crispy on the outside.
• Serve: Remove from the pan and serve immediately.

Serving Suggestions:

• Smoked haddock can be served with creamy mashed potatoes, sautéed greens, or a fresh salad. It also pairs well with poached eggs or is incorporated into dishes like chowders, frittatas, or pies.