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.
While battered is the most common style of preparing haddock, why not try pan frying your fish?
Cooking instructions: Oven
Oven cook from chilled. Before heating: Preheat oven. Remove all packaging. Cover baking tray with foil, lightly oil and place fish skin side down. Place the baking tray on the middle shelf of the oven. After cooking: Check food is piping hot. All cooking appliances vary. As the natural size and thickness of fish may vary and performance of cooking appliances may vary, this is a guide only. Oven cook from chilled. 200°C. Fan 180°C. Gas 6. 33 mins.
Freeze as soon as possible after purchase and always within the use by date. Once frozen consume within 1 months. Defrost fully before use. Consume within 24 hours. Do not refreeze once defrosted. For use by date: see front of pack. Keep refrigerated, once opened consume within 1 days and do not exceed the use by date.
Freeze as soon as possible after purchase and always within use by date. Once frozen consume within 1 month. Once defrosted use the same day. Do not refreeze once defrosted.
Your fish will be securely sealed and vacuum-
Caution: Although every care has been taken to remove bones, some may remain.
Caution: Take care when opening parcel as steam may escape.
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.