Glasgow pales


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 barely develops a straw colour at which it is removed. 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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