A Scottish-smoked haddock that has been cured and dried over a peat fire, known for its distinctive flavor and pale golden color.
Named after Finnan, a small village near Aberdeen, Scotland, where this specific smoking and curing technique was perfected in the 1800s. The method became so identified with the location that the place name became the food name.
Finnan haddock is smoked over *peat fire*, not wood—peat is ancient decomposed plants, making your breakfast literally flavored by million-year-old swamps!
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