Customs, Myths & Legends

Wall Comment: #479

FINNAN HADDIE
Let's try and catch a couple of fish on the same hook here! This item is traditional Scottish, a recipe, and something with which I am personally aquainted from early childhood on the coast of Maine. Back when I was a kid, my dad worked as a fisherman so fish was a frequent menu item at my house come suppertime and one of my favorites was finnan haddie. It used to be much more common in the grocery store back then than what it is today probably because fresh fish is more readily available now so the requirement for a longer shipping life is gone. The recipe is simple:
In a baking dish place the finnan haddie and add milk to about half the thickness of the fish.
Cover with aluminum foil and bake for 30 minutes at 350 degrees.
Serve with lots of butter.

from the web...

For many Americans, finnan haddie recipes might sound like something exotic. But many of us have eaten this type of food under its more common nameâ€”smoked haddock.

Origins of Finnan Haddie Recipes
This white fish became popular in the coastal town of Findon, Scotland. Also known as Finnan, the catch was so well-known in the area that it soon took on the local name. In its original form, finnan haddie recipes were simple and primitive meals. Fisherman simply cleaned and split the fish, then smoked it right on the beach over a peat fire. Most chefs do more with the fish now, of course.

A Breakfast Fish?
In Scotland and other parts of Europe, finnan haddie recipes are a breakfast staple. Served alongside oatmeal, pancakes, and toast, it provides a hearty breakfast that that fills you up without the high calories and cholesterol that comes with other traditional breakfast staples. The grilled and poached versions of this fish are much healthier than bacon and eggs.

Europeans, in fact, rarely eat finnan haddie for anything other than breakfast. Serving it alongside mashed potatoes or with a white sauce is more common in New England and other parts of the United States.

Some people complain about the saltiness of the fish, but this is easy enough to fix. Simply simmer it gently in water before cooking it and discard the water. Much of the salt will be pulled from the fish, leaving you with just the haddock flavor. .

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August 8, 2015 2:41 pm
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