The haddock refers to haddock fish after smoking. Our haddock fillets are salted in brine and then naturally colored with annatto, a natural coloring from South America. They are then smoked in an artisanal way in our wood-fired ovens which gives them that specific taste which makes the reputation
Suggestion: Depending on the palate of each, the haddock may seem a little too salty: let it soak for 24 hours in a container filled with water, changing it regularly (3 times minimum). If the traditional recipe offers cooking in milk and an accompaniment with crème fraîche and potatoes (delicious!), Also find new culinary ideas in our recipes section !.