Finnan Haddie - Cullen Skink anyone?

[jjdbike]

Hey friends,

Any one here ever heard of this or tasted it?

Finnan Haddie is Scottish Smoked Haddock. Cullen Skink is Scottish smoked fish chowder, much like New England chowder. It contains smoked haddock braised in milk, w/ a bay leaf, cubbed gold potatoes cooked in the milk. Half of the potatoes are crushed to add a rustic texture. Cream is added for richness.

I used to love catching cod, haddock and pollack out of New Hampshire and Maine. Since we moved here we have "rock cod". I believe rock cod, or even better, sheep head would work.

I am anxious to try it soon.

I'll post a report.

Cheers,
JD

[FireMan]

Hey yeah! Sounds interesting! Waitin fer the results.

[Hulagn1971]

Sounds tasty for sure.

[58limited]

jjdbike This recipe is excellent, kind of reminds me of my mom's clam chowder but with a smokey note.:

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/1044785-cullen-skink-scottish-fish-soup-recipe

Finnan Haddie is too expensive for mail order so I made my own. I originally used cod but sourced some haddock from Wild Fork and made it with that too:

From Serious Eats:

https://www.seriouseats.com/cullen-skink-scottish-smoked-fish-chowder

Scroll all the way to the "Notes" at the bottom for the brine recipe and method.

First, based on a few other recipes I saw, I dry brined the fish overnight then rinsed and wet brined it for 2 hours with the Serious Eats recipe:

"make a brine by dissolving 60g (~2 oz.) salt and 30g (~1 oz.) sugar, along with 2 bay leaves and 15 whole black peppercorns, in 500ml (~17 fl. oz.) water over high heat. Remove from heat and add an additional 1500ml (~51 fl. oz.) cold water (you could also add 500g (~17 oz.) ice to chill the brine rapidly). Make sure brine has cooled fully; then add fish (skin on or off, as desired), and let soak, refrigerated..."

[CaptainMike]

I remember when you did this.

[jjdbike]

jjdbike This recipe is excellent, kind of reminds me of my mom's clam chowder but with a smokey note.:

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/1044785-cullen-skink-scottish-fish-soup-recipe

Finnan Haddie is too expensive for mail order so I made my own. I originally used cod but sourced some haddock from Wild Fork and made it with that too:

From Serious Eats:

https://www.seriouseats.com/cullen-skink-scottish-smoked-fish-chowder

Scroll all the way to the "Notes" at the bottom for the brine recipe and method.

First, based on a few other recipes I saw, I dry brined the fish overnight then rinsed and wet brined it for 2 hours with the Serious Eats recipe:

"make a brine by dissolving 60g (~2 oz.) salt and 30g (~1 oz.) sugar, along with 2 bay leaves and 15 whole black peppercorns, in 500ml (~17 fl. oz.) water over high heat. Remove from heat and add an additional 1500ml (~51 fl. oz.) cold water (you could also add 500g (~17 oz.) ice to chill the brine rapidly). Make sure brine has cooled fully; then add fish (skin on or off, as desired), and let soak, refrigerated..."

Cool!

Thanks 58limited

I'm going to make it this weekend.

Of course I'll report back.

Cheers!
JD

[58limited]

I hope you enjoy it as much as I did.

[Sweaty Paul]

jjdbike if you try it with Sheeps Head and like it let me know. I go on an annual fishing trip and we often catch a crap ton of sheep head. Would be good to have a new recipe.

[58limited]

jjdbike Forgot to mention: you might need to soak the finnan haddie in cold water for awhile before cooking with it or it might be way to salty.

[Manxman]

I cold smoke cod, haddock, hake and pollack although I have never got around to making Cullen Skink which is something this post has prompted me to put on my to do list!

Conversely I have had Cullen Skink and New England Clam chowder a good few times over the years and love anything like that, excellent post.

[jjdbike]

Cool!

Thanks 58limited

I'm going to make it this weekend.

Of course I'll report back.

Cheers!
JD

Hello everyone,

I just got the rest of the ingredients and will make it this coming Friday.

I am not keeping true to the authentic Scottish recipe. Instead, I plan on doing a fusion of the Cullen Skink and New Englan style chowder. I'll use yellow onion, leaks, a clove of garlic, fresh sweet corn, extra cream, parsley, and crisped apple wood smoked bacon. I'll garnish it with fresh chives. Of course I am doubling the recipe. Will freeze some and share some with neighbors.

I am planning on smoking California / Pacific Sheephead. They have a texture similar to cod, big flakes, and have a flavor that resembles lobster. Cool and strange looking critter, see pic . .

I'll report back.
Respectfully,
JDF