Smoking haddock is a traditional and time-honored practice in Lancashire, where the process of naturally smoking the fish has been perfected over centuries.
The process begins with the selection of high-quality haddock, which is prepared by gutting and cleaning before being hung in a smoking kiln. The kilns in Lancashire are typically constructed from brick and feature a fire at one end that smolders with locally sourced wood, such as oak or beech. This wood imparts a distinctive flavor to the haddock as it slowly smokes, infusing the fish with a rich and smoky aroma.
The smoking process can take several hours, during which time the haddock gradually takes on a golden brown color and becomes firm to the touch. Once the smoking is complete, the haddock is left to cool before being carefully inspected and packaged for sale.
The resulting product is a delicacy prized for its tender texture and complex flavor profile. The natural smoking process in Lancashire ensures that the haddock retains its natural moisture and imparts a depth of flavor that cannot be replicated with artificial methods.
In conclusion, the process of smoking haddock naturally in Lancashire is a time-honored tradition that results in a superior product cherished by locals and sought after by gourmands around the world.