Cod as food cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the
I Used to Be a Fish is the author's first book. The idea of the book came to him on a different project, “I was thinking about mammals and reptiles and eggs, when I got to frogs. I started to wonder how a frog who used to be a tadpole would describe that experience, and a title for a different story just popped into my head.” I Used to Be a Fish I Used to be a Fish is a book written by Tom Sullivan for ages 4–8. A boy imagines his pet fish tells him the story of evolution. The 48-page book is drawn in