 | This article possibly contains original research .(January 2016) |
Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock, Finny haddie or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. [1]
The origin of finnan haddie is the subject of debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, [2] [3] while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. [4] The "dispute" goes back to the eighteenth century, although it is hard to trace, as adherents fail to acknowledge even the possibility of the alternative view (except for the etymology note in the Oxford English Dictionary). [5] It may have been a popular dish in Aberdeenshire since at least as early as the 1640s. [6]
Although known and admired in Scotland for a long time, Finnan haddie became a popular food item in London only in the 1830s. In earlier times, because of the light smoking that the fish received, it did not have a long shelf life—by most contemporary estimates, at most three days (although some suggested no more than one day). [1] [2] Thus, although the fish was often available in Aberdeen "within twelve hours of being [caught]", [7] the distance to London was at that time nearly insurmountable if spoilage was to be avoided. [8] The fish started making its first appearances in London when shipped by established mail coach, but became widely available with the construction of the railway link connecting Aberdeen to London in the 1840s. The association with Findon became strong because of the Aberdeen connection. Occasionally, confusion was so deep that Findon was referred to as Findhorn. [9]
Finnan has a long association with the traditional Scottish fish soup Cullen skink, and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish.[ citation needed ]
The traditional preparation is to roast or grill the whole pieces of fish over high heat. [1] Finnan haddie is also often served poached in milk for breakfast [10] and is an important part of traditional kedgeree and the Arnold Bennett omelette. [11]
Finnan haddie is used as a sexual double entendre in the Cole Porter song "My Heart Belongs to Daddy", and is mentioned in the Lew Pollack/Sidney D. Mitchell song "At the Codfish Ball", as well as in Otto Preminger's 1953 comedy The Moon Is Blue . It was also humorously referenced in the title of the 1942 Warner Brothers cartoon Fin'n Catty , directed by Chuck Jones, as well as the Paramount movie "Finn and Hattie" (1931).
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips.
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially New England and Atlantic Canada.
In cuisine, an omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
The haddock is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie.
Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of Arbroath in Angus, Scotland.
Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Findon is a fishing village eight miles south of Aberdeen, famous for originating the smoked haddock known as Finnan haddie. The Findon moor has a number of paths through it, many of which run along the cliffs. Deer can often be seen there. Nearby features include the Portlethen Moss Nature Reserve.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
Fish pie, also known as fisherman's pie, is a traditional British dish.
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. It appears in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a "fry-up" in most areas of the United Kingdom and Ireland, it is usually referred to as a "full English", a "full Irish", "full Scottish", "full Welsh", and "Ulster fry", in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively.
There are many geographically indicated foods of the United Kingdom. In British cuisine, there is a custom of naming foodstuffs with reference to their place of origin. However, there are other reasons for this practice; Scotch egg, which was invented in London and Dover sole which indicates where they were landed, for example.
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock, and whiting, regarded as food.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
| Fish |  | |
|---|---|---|
| Shellfish | ||
| Other seafood | ||
| Processed seafood | ||
| Seafood dishes | ||
| Health hazards | ||
| Advisory services | ||
| Animal welfare | ||
| Related topics | ||
