A haddock that has been split open, salted, and smoked. A traditional Scottish preparation of this white fish.
Scottish diminutive of 'haddock', from Middle English 'haddok'. The '-ie' suffix is characteristically Scottish, used to create familiar or affectionate forms of nouns, similar to how 'lassie' comes from 'lass'.
Finnan haddie, named after the Scottish fishing village of Findon, was traditionally cold-smoked over peat fires, giving it a distinctive flavor that became a breakfast staple in Scotland and eventually influenced kedgeree, the Anglo-Indian rice dish. The smoking process was originally developed not for flavor but for preservation before refrigeration.
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