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
Fishing gear and methods used in Uganda The size of the hook used depends on the type of fish. Hooks have numbers. The lower the number, the bigger the hook. Hooks used for tilapia are from numbers eleven to sixteen. Those for nile perch are from seven to 10. Lung fish are fished with hooks of numbers six and five. Bigger hooks are used for bigger fish so that they do not break free and swim away. On Lutoboka landing site on Bugala Island in Kalangala District, fishermen se hooks of number 12 to fish nile perch. 1000 hooks are put in water. Sprat is put on