May- January I Iceland
Fished in the seas between Scotland & Iceland, these deep water haddock is cleaned and filleted within moments of being caught. The boats come into port in Scotland and the catch is taken straight to the smokery for the final stage of its preparation. James Knight, our fishmonger, has worked with this smokery for years, over which time very little has changed. The smokehouses uses a blend of traditional smoking flakes and oak dust, one for consistent burning and the other to give a depth of flavour to the finished fish. Its characteristic pale yellow colour comes from the smoking process, never dye.