Smoked Haddock

Smoked Haddock


Ingredients, Storage & Cooking:
Haddock [FISH], Salt, Smoke. Allergens in bold.

Keep refrigerated between 0°c – 5°c. Shelf life 7 days. May contain Bones.

Cooking instructions: Poach in simmering milk or water with peppercorns and bay leaf for 8 – 10 minutes, peel off skin and enjoy for breakfast or dinner.


SKU: SMF_Haddock_Fillet Category:


Beautiful North Sea haddock fillets, naturally smoked to our own recipe, in our own smokehouse in south London. Perfect for Kedgeree, gratins, fish pies or simply grilling/poaching.

Additional information


No Preparations needed, Skinned