Aberdeen smokie

[English] plural Aberdeen smokies

A pale bronze haddock lightly smoked over peat, so it will only keep for a day or two. To smoke haddock, it is first gutted, cleaned and split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. Best cold with a squeeze of lemon and brown bread (US: wheat bread).

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