Grimsby smoked haddock misshapes

• 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"