The front top of the fillet is the thickest part, with the most luxurious flakes of fish. That's where these came from, taken from the self-same fillets as above. Now don't go misinterpreting "golden". We chose it because it gives us a catchy name, not because they have been dyed - the only colour in our smoked haddock is always just the natural colour of the smoking process. This is carried out in an 80 year-old chimney, which brings them to a nice "fresh straw" hue. Two servings, each comprising a sausage-shaped "bullet" of smoked haddock. Vacuum packed and 99% guaranteed no bones.
