Smoked haddock

[wkw]

Hi
I just moved from Vancouver Island to Nova Scotia. There is an abundance of fresh haddock here. I would like to make finnan haddie. What is the smoking process for the haddock?

Thanks KW

[wheels]

Finnan haddock is a cold-smoked haddock. I'd use something like a ProQ cold smoke generator to smoke it. https://www.proqsmokers.com/cold-smokers
I'd fillet the haddock and salt them lightly - either a sprinkle of salt over them for 10 - 12 hours or so, or a strong brine for 5 minutes (ish) - I favour the brine for this.
I'd dry them for maybe 12 hours (or put them in front of a cold fan for a while) and then smoke them using the cold smoke generator.

Phil

[wkw]

Thanks Phil
I do have a cold smoke generator. Can you please share the brine strength you would recommend with the salt/water quantities.
Again, thanks Phil!

[wheels]

Around 70 - 80% is what I used - specifically 240g salt per litre water whatever that works out to. Checking my records I see that I only brined it for 5 minutes. I've edited my post saying 30 minutes above. Do a few and adjust to your taste and the fillet size. Ours are quite small with fillets of about 250g.

I hope this helps - please post back and let us know how you get on.

Phil

[wkw]

Thanks Phil. I will let you know.
Ken