2 Dyed Smoked Haddock Fillet Portions 240g

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Our haddock portions are expertly smoked in our Traditional artisan smokeries in Grimsby. The smoking techniques have been mastered through years of generational experience and knowledge. We use only the best fish, so the best smoked products are created.
Traditionally smoked by experts
Traditional Smoked Fish
Portioned to save you time
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Product Details

We are incredibly proud of our artisan smoked fish and our smokeries. The techniques used have been mastered through generations of Smokers, passing their wisdom to the next generation. Their love for the process and creating the perfect smoked products is shown and shared through the impeccable smoked fish they make.

Naturally dyed, this smoked haddock will serve to impress. Its full-bodied-smokey and slightly salty (from the brining process) flavour perfectly compliments the natural sweetness of haddock. This taste is only achievable using our chimneys, with centuries of flavour at their heart. We have portioned our fillets to save you time during cooking. They are ready to be cooked straight from the pack and added to any dish you fancy. They are the perfect addition to smoked haddock gratin or dauphinoise potatoes.

Haddock is a wonderful fish. It's delicious and a protein source - ideal for anyone looking to improve their healthy eating. It's a source of selenium, a vital antioxidant. Among other incredible benefits, haddock contains B vitamins that promote healthy nerve and cognitive functions.

Contains Fish

For allergens, including cereals, see ingredients in bold 

Melanogrammus aeglefinus


We source the majority of our haddock from the incredible fisheries in Norway. The haddock is caught and quickly processed, making ultra-fresh products ready to cook. Not only are the fisheries sustainable, but the tremendous knowledge of the fishermen allows us to offer the best quality fish every time you buy. When you receive your fish, check the label to find out where your fish has been sourced from. Fish is dyed using salt and annatto norbixin.

Although we do our best to remove all the bones, some may remain, so please take care when eating.

Melanogrammus aeglefinus

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