This is 200g (7oz) of succulent smoked haddock fillet, specially cured for us in Hull with natural colouring made from onion skins. We remove all the pin bones, so eating this fillet should be all pleasure and no pain - nothing guaranteed! This is the traditional "yellow fish" and even if you like the undyed smoked fillet, some of our customers like the nostalgia of a supper of traditional smoked haddock. 200g (7oz), which is enough for one hungry person.

Smoked haddock is easier to cook with the skin on, that's why so many of our customers prefer it that way, but there's a choice of skin on or unskinned fillets. Cook in milk in the microwave or poach in milk on the hob, and serve with bread and butter. The photograph is of a recent breakfast that we had - easy and delicious! Smoked haddock is an ideal addition to fish pie.
Click here for a recipe for smoked haddock.

These are large fillets, cured for in the same way as our yellow smoked haddock, but with no colouring. We remove the pin bones for you. This fish is increasingly popular with our customers. 200g (7oz), which is enough for one or two, depending on how hungry you are, and this fish is ideal served topped with a poached egg! Cook it like traditional smoked haddock, ideally poached in milk in the microwave.

This is old fashioned smoked haddock with the bone in, the one with the flavour, but you've got to be someone who can cope with fish bones! They tend to come away from the fish all together, but there's always a few left. This has to be cooked like smoked haddock fillet, in milk in the microwave (the easiest way) or poached in milk on the hob. There's a choice of two sizes of Finnan haddock, tick the box above.

250g (9oz) of Arbroath smokies, which are lightly smoked small haddocks. These are real smokies from Arbroath on the east coast of Scotland, not mock smokies like some supermarkets sell. They are the only kind of smoked haddock that are ready to eat, but we likem the warmed (try the microwave) and served with fresh crusty bread and butter.

These fillets are specially cured in Hull with natural colouring made from onion skins. They're big and fat, the finest quality. 200g (7oz), enough for two or one hungry person. We always pin bone our smoked fillets, so hopefully you'll not encounter a bone, nothing guaranteed, but we do our best!