Smoked haddock loin steaks - 2 steaks
- Order number: 322018
- Each pack contains two skin-on steaks
- Try making smoked haddock rarebit with spinach
- A 320g pack would make enough to serve two good sized main meals
The loin is the thickest part of the fillet, with the most luxurious flakes of fish. That’s where these came from. Our smoked haddock isn't 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. Vacuum packed and 99% guaranteed no bones. If these loins are out of stock, you need our fillet steaks - same fish, different shape, equivalent experience. The loins are skin on and have been cold smoked so they need to be cooked.
Shop our smoked haddock fillet steaks here.
How you've been using our smoked haddock loin steaks...
- "Beautiful, cooked in milk and butter,then served with an added knob of butter ,little vinegar shaken on top with a slice of bread and butter, delicious way to start the day."
- "Very good portion and made super delicious kedgeree"
- "Haven't tasted smoked haddock like that for a very, very long time!! Absolutely superb."
All smoked fish contains added salt. Does not contain dye.
UK- dpd - Courier
| Basket | Charges |
| Under £40 | £5.90 |
| Over £40 | FREE |
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| Surcharge Type | Charge |
| Saturday & Sunday | +£3.40 |
| Remote Postcodes* | +£20 |
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
| Service | Charges | Details |
| 2nd class | from £3.20 | 2-4 day delivery |
| 1st class | from £3.80 | 1-2 day delivery |
Northern Ireland
International
We are not currently shipping internationally.
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |
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