Smoked Haddock Fillets

What is it?

Naturally smoked and frozen, these haddock pieces are ready to cook from thawed or chilled. Smoking gives the flesh its pale yellow colour and firm, flaky texture, with a gentle smoky flavour that works well in kedgeree, fish pie, or simply poached and served with potatoes. There's no sauce or breadcrumb coating here, just fish and smoke, which keeps the flavour clean and versatile. Poach or bake them until the flesh flakes easily with a fork, usually in about ten to twelve minutes depending on thickness. Fillets are skinless and boneless, so there's minimal prep needed. They pair well with buttery mash, a poached egg on top, or stirred through rice with peas and lemon.