Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Another smoked fish with East-coast roots, Finnan haddie, is whole haddock, like the smokie. But it is split and opened up, dry salted overnight, then cold smoked over peat for 8 to 9 hours.

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

His Summer Shack restaurants celebrated fish specialties from Eastern Canada to the Caribbean. Finnan haddie, or smoked ...