Smoked Scottish Haddock, Traditionally smoked using selected aromatic oak chips using a technique perfected by five generations of fishermen.
Haddock is the Nations’ favourite fish. Caught in the cold North Sea and sourced from the major fish markets of Peterhead, Fraserburgh, Kinlochbervie and Shetland. With firm, flakey white flesh, this fish lends itself to more than fish and chips. We have both singles and block fillets available.
Smoked haddock is a lean protein which contains only 0.5g of fat. It is high in vitamin B3 (niacin), B12, iodine and selenium. It is also a source of phosphorus.
|Nutrient||Amount per 100g (as sold)||% of RI|
|of which saturates (g)||0.08||<1%|
|of which sugars (g)||0.0||0%|
|Vitamin B3 - Niacin (mg)||5.7||36%|
|Vitamin B12 (μg)||2.1||84%|
RI = Reference Intake of an average adult (2000kcal/8400kJ)
Smoked haddock supplies 84% of the reference intake for B12 per 100g, B12 is needed to form red blood cells, DNA and maintain our heart health. If we don't get enough, it can impact our energy levels, memory and mood - making us feel weak and tired.
Vitamin B3 and phosphorus are critical ingredients needed to produce and maintain our bodies energy supply. B3 also plays a role in managing cholesterol levels (certain types of cholesterol are associated with an increased risk of heart disease and heart attacks).
Smoked haddock is a very good source of iodine - it provides 131% of the reference value per 100g. It is also a great source of selenium, both of these minerals are needed to form thyroid hormones - the thyroid is the gland responsible for our metabolic rate and helps determine how many calories we burn each day.