Cooking Smoked Haddock is Easy

Cold-smoked haddock is savoury, smoky, and tender, adding depth and flavour to classic and modern seafood dishes.

Storage
  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.
Thawing
  • Overnight: Puncture packaging and place in the refrigerator on a plate 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 6 minutes
  1. Place cold-smoked haddock in a pan with a little butter and finely chopped shallot over low heat.
  2. Add a splash of cream or milk and simmer gently for 2–3 minutes - avoid boiling.
  3. Add fresh herbs, black pepper, and a squeeze of lemon. Serve over toast, potatoes, or folded into pasta.
Quick Prep Method
Tips

Treat it gently - slow heat and simple ingredients let the natural smokiness shine.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.

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