Haddock eating. Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish "kedgeree", and also in the Scottish dish "Cullen Skink" (a 'chowder' like soup). Haddock The haddock ("Melanogrammus aeglefinus") is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus "Melanogrammus". It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe. It is also an important food fish and it
Cullen skink addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. It has been described as "smokier and more assertive than American chowder, heartier than classical French bisque." Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a "Guardian" columnist described the dish as "the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish". "Skink" is a Scots word for a shin, knuckle, or hough of beef,