Pronunciation: [FIHN-uhn HAD-ee]
Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie is partially boned, lightly salted and smoked haddock. It was originally smoked over peat fires, a rarity now in wide commercial production. In the British Isles, finnan haddie has long been a favorite breakfast dish. Though once exclusively from Scotland, it's now being produced in New England and other eastern coastal states. It's available whole or in fillets and can be refrigerated, tightly wrapped, for up to a month. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce. See also fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.