Smoked haddock misshapes
250g / 1 pack

Smoked haddock misshapes - 1 pack

Buying Guide
1 pack / 250g / 10+ available
  • 322304
Product Information
  • Each pack contains 250g of skinless smoked haddock trimmings
  • The trimmings are (as the name suggests) perfect for kedgeree
  • Two 250g packs would make enough kedgeree for two good sized main meals

Kedgeree is a lovely word from India meaning an edible mashup, in this case of rice and fish, ideally seasoned with curry powder. It was championed by Victorians who lived in India and brought it back with them (although some Scots would have it that they exported the idea to India, where the English caught on to its total deliciousness and brought it back here.)  If you haven’t tried it you have an exciting date coming up. These are the trimmings from producing our fillet and loin steaks. However, we have skinned and boned them, so they’re 100% edible, and ready to roll. And if you’re a kedgeree-making sort, you might like to embark on our smoked haddock eggs recipe. 

Find our smoked haddock fillet steaks here and our smoked haddock loin steaks here.

See how you've been using our smoked haddock for kedgeree...

  • "Great for kedgeree but also excellent for a risotto with fresh veg, asparagus, peas, broad beans, leeks, whatever you like. Lovely quality, perfectly smoked fish. A favourite for us."
  • "I use this for a fish pie. Poach fish, make a cheese sauce, add frozen peas and if you like some prawns. Mix and put in a pie dish and into fridge. Top with mashed potato dot some butter and bake till brown. I get 4 meals out of this,"
  • "I do not make kedgeree but I use smoked haddock for a fish pie which is delicious"
Key Properties
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NE Atlantic
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Fish Terms
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All smoked fish contains added salt. Does not contain dye. Contains 1.18g salt per 100g.

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Buying Guide
Price per kilo £26.80/kg


Serving guide: 50-100g starter or 130-250g main

81 Kcals/100g (low)

Best before: 24 months from freezing

See key properties on product page


High in salt 1200mg/100g

Misshapes from our loin and fillet steaks 

Skinned and boned

Delivery Info

UK- dpd - Courier

Basket Charges
Over £50 FREE
Under £50 £6.50
Under £20 £8.90


  • Order by 12 noon for next day delivery
  • You choose the date
  • Delivery Monday to Sunday
  • No signature required 


Surcharge Type Charge
Saturday & Sunday +£3.50
1pm Delivery +5.00
Remote Postcodes* +£20.00

*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

We are not currently shipping to Northern Ireland 


We are not currently shipping internationally.

Fish Terms


Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature


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


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
Perfect Smoked Haddock Kedgeree
Source: Tess Ward