SMOKED AND SHELL FISH BAKING

there are a number of smoked fish that can be baked including:

Haddock traditionally smoked haddock is still prepared in Grimsby in smoke towers dating back, in some cases 100’s of years.

The larger fillets are dipped in brine, either with or without the yellow colour and then hung across the chimney. Thes days on meticulously clean stainless steel racks which are then manually inserted up the chimney

They are smoked overnight using oak shavings and then packed for shipment the following day.

Smoked Cod is also available and is oprpeared in the same traditional way.

Tiger Prawns are big enough to be baked and make a very simple flavourful dish enhanced by your favourite citrus or garlic and herb flavours.

Mussels are great for baking either in or out of the shell and flavoured with cheese or garlic herb and simply served with crusty bread.

Always take your fish out of the fridge at least half an hour before starting cooking. Always season fish before starting to bake, always pre-heat the oven.