These lightly smoked and delicately flavored haddock (haddie) were first produced in the late 19th century by the Scottish fishing village of Findon (pronounced “Finnan” by the locals). Shipped south by the new rail line, they quickly became popular throughout the British Isles.

Partially boned, lightly salted and smoked, finnan haddie can be simply grilled with butter or served with a cream sauce. It’s also ideal for baking, broiling or poaching. Throughout the UK and parts of New England, it’s a favorite breakfast dish.