Undyed fillets of cold smoked Haddock. A very Scottish delicacy.
The haddock is soaked in brine and then expertly peat-smoked in a kiln with oak chips.
The fish is smoked in a small artisan smokehouse on the North East Coast of Scotland. They buy the whole fresh haddock on the daily fish market before filleting by hand and smoking for a longer time than most smokehouses. This extra care and attention gives a fantastic depth of flavour.
The team at Campbells Prime Meat chose this supplier as the taste of the smoked haddock is the best we have ever had. We sell the same product to a number of the top restaurant kitchens around Scotland.
Delicious lightly cooked in milk and served with poached eggs and warm buttered toast
Scientific Name: Melanogrammus aeglefinus
Catch or Cultivation Method: Purse Seine Netted, Natural Smoked
Preparation: Smoked, Skinless
Refrigerated Shelf Life From Despatch Date: 5 Days
Nutritional Information (per 100g)
Energy (Kcal): 80
Energy (KJ): 341
Fat (g): 0.8
Saturated Fat (g): 0.2
Carbohydrates (g): 0.0
Sugars (g): 0.0
Protein (g): 18.3
Salt (g): 1.50
HADDOCK (Melanogrammus aeglefinus)
May contain: Molluscs, Crustaceans
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Your meat order is kept cool in transit because we either use an
insulated expanded polystyrene box, or a recyclable tough corrugated
cardboard box which is foil lined and insulated with bubble wrap. Both
boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed
ice packs. Our ice packs are made with a frozen water-based gel, which
keeps the meat at the correct temperature for up to 48 hours. When the
ice does melt, it stays as a gel, which prevents the delivery becoming