The front top of the fillet is the thickest part, with the most luxurious flakes of fish. That's where these came from. 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 is 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. If these are out of stock, you you need our fillet steaks - same fish, different shape and an equivalent experience.
