Smoked Haddock

When customers ask us to name our favourite fish, many of us in #TeamFish don't hesitate - it's smoked haddock.

Expertly prepared by Harry and the team at Moxon's Smokehouse in Wimbledon, this is smoked haddock exactly as it should be. There are no artificial colours, just beautifully fresh haddock that has been salted, dried and traditionally smoked to develop its distinctive golden colour and wonderful depth of flavour.

The smoking process enhances the natural sweetness of the fish while keeping the flesh beautifully moist and delicate. The result is a smoked haddock that's rich without being overpowering and equally at home in a comforting fish pie, a creamy chowder or simply poached and served with a perfectly poached egg.

We've stocked Moxon's smoked fish for many years and their smoked haddock remains one of the products we're most proud to recommend.

Traditional smoking, exceptional fish and a product we never tire of eating.

Did You Know...
Long before refrigeration existed, smoking was one of the most important methods of preserving fish.

By combining salt, drying and smoke, fishermen and fish merchants could dramatically extend the shelf life of their catch, allowing fish to be transported inland and enjoyed far from the coast.

Entire communities grew around the smoking industry, with smokehouses becoming a familiar sight in fishing ports throughout Britain. Many of the smoked products we enjoy today, including kippers, smoked haddock and smoked salmon, have their roots in these traditional preservation techniques.

While modern refrigeration means smoking is no longer a necessity, the incredible flavours developed during the process ensure these products remain as popular today as they were generations ago.

What began as a way to preserve fish became one of Britain's great food traditions.