Finnan or Aberdeen Haddocks

Ingredients

• haddocks
• coarse sea salt

Directions

1. Clean the haddocks thoroughly and split them.

2. Remove the heads and sprinkle salt on the fish. Let them sit for 2 hours or overnight if storing for more than a week.

3. Hang the haddocks in the open air to dry for 2 to 3 hours.

4. Smoke the haddocks in a chimney over peat or hardwood sawdust.

5. If no suitable chimney is available, use an old cask open at both ends with sawdust and a red-hot iron inside.

6. Place wooden rods across the top of the cask, tie the haddocks by the tail in pairs, and hang them on the rods to smoke.

7. Maintain an even heat to avoid spoiling the fish.

8. After about 12 hours, the haddocks should be a fine yellow color.

9. When ready to cook, remove the skin. They can be boiled or broiled and are typically served for breakfast.