Product description
The traditional recipe suggests cooking in milk and a side dish of fresh cream and potatoes.
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Delicious haddock fillets, salted in brine then colored naturally with annatto, and then smoked in an artisanal way in our wood-fired ovens.
The product has been discontinued in our webshop
Jean-Claude David founded his salting and curing business in 1973 in the Boulogne-sur-Mer (Northern France) port area, a historic center of French maritime activity. The J.C. David establishments salt and smoke herring, haddock, salmon and mackerel in real wood-fired ovens, in the pure tradition. Today, this ancestral know-how is the guarantee of a unique and constant quality.
Haddock (fish) (Melanogrammus Aeglefinus, caught by trawl/lining and hook-and-line gear in Iceland and other sub-areas), salt, colouring: annatto norbixin.
Fish.
The traditional recipe suggests cooking in milk and a side dish of fresh cream and potatoes.