Boycott Farm Shop

Head smoker Michael has perfected the art of smoking haddock to achieve a precise balance of smokiness and sweetness. The fish is cold-smoked over oak chippings in traditional brick kilns, a technique that yields juicy, flaky, plump fillets with a buttery texture and rich oak smoke flavour. Use them as the main ingredient in a fish pie or keep it simple and serve with a poached egg and spinach.