When it comes to smoked fish, haddock is a popular choice for many people. However, there are different variations of smoked haddock available, including finnan haddock. While they may seem similar, there are some key differences between the two. In this article, we will explore the difference between smoked haddock and finnan haddock, including their preparation methods, flavors, and uses.
Is Finnan Haddie the Same as Smoked Haddock?
No, finnan haddie is not the same as smoked haddock. The main difference lies in the color and the ingredients used during the smoking process. Smoked haddock typically has a light golden color, while finnan haddie has a deep or bright yellow color.
One of the reasons for this difference in color is the use of additional color pigments. Some smokehouses add substances like Annatto, a product derived from tropical fruit pulp, to their brine to give their smoked haddock a more pronounced smoked appearance. However, these artificial colorants were widely eliminated in the late 1980s due to health concerns associated with them.
Finnan haddie, on the other hand, is smoked using only natural methods. The color of finnan haddie comes solely from the white hickory smoke. The result is a pale or light golden color that is all-natural and free from artificial additives. The flavor of finnan haddie is comparable to smoked haddock made with the use of Annatto, but it is achieved with only three ingredients: haddock, sea salt, and wood smoke.
Which Fish is Smoked and Cured and Called Finnan?
Finnan haddock is a type of fish that is both smoked and cured. Fresh haddock from the cold waters of Scotland is used for making finnan haddock. The fish is first cured with a slow herb and salt cure, which enhances its natural flavor. It is then traditionally cold-smoked using oak whisky barrel chips.
The cold-smoking process used to make finnan haddock involves smoking the fish in traditional brick kilns. John Ross Jr. of Aberdeen is a renowned purveyor of finnan haddock and other smoked fish products that are known for their traditional methods of curing and smoking. Their haddock is hand-selected fresh off the boat and smoked under the watchful eye of a master smoker. In fact, John Ross Jr. is the only supplier of smoked salmon to Her Majesty Queen Elizabeth II.
Finnan haddock is a delicacy that can be used in various dishes. It is a great addition to fish chowder, such as the famous Cullen Skink, or can be stewed gently with onion, milk, and butter for a traditional finnan haddie dish.
In summary, the main difference between smoked haddock and finnan haddock lies in their color and the use of additional color pigments. Smoked haddock has a light golden color and may contain additives like Annatto for a more pronounced smoked appearance. Finnan haddock, on the other hand, is smoked using only natural methods and has a deep or bright yellow color derived solely from white hickory smoke.
Finnan haddock is a delicacy that is both smoked and cured using traditional methods. It is a popular choice for fish chowder or can be enjoyed stewed gently with onion, milk, and butter. Whether you prefer the lighter color of smoked haddock or the vibrant yellow of finnan haddock, both options offer a delicious and flavorful experience.
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