To Cure Finnan Haddock
Ingredients
Directions
Prepare
Remove the heads from the haddock and split them open.
Wipe the fish clean and sprinkle lightly with coarse sea salt.
Cure and dry
Place the fish in moderate heat for 12 hours.
Hang the fish to drain for 3 hours.
Tie the fish in pairs.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Finnan haddock
- Main ingredient; its flesh firms and dries as it cures.
- Coarse sea salt
- Draws moisture out of the flesh and firms its texture during curing.
The step that matters
Placing the fish in moderate heat for 12 hours. Salt draws water out of the flesh and concentrates flavour, but the fish must stay at a controlled, moderate heat. Too much heat can cook the flesh or dry it unevenly, while too little may leave it under-cured.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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