On Tue, 24 Jul 2018 12:15:02 +0100, Janet > wrote:

>In article >,
says...
>>
>> In article >, Dave Smith
>> > wrote:
>>
>>
>> > Fin and Haddie? My mother made that when I was a kid. I hated it. I have
>> > since developed a taste for smoked fish and I should give it another try.
>>
>> That'd be finnan haddie, laddie. I lived in a small, isolated town in
>> Central Nevada in the fifties. Probably because of post WW2 economics,
>> finnan haddie was imported to even small towns in the US from Great
>> Britain. It was ubiquitous where I lived.
>> Mom made dinner with it once a month. I hated the stuff. Then I started
>> to like the stuff. Then it was gone. Forever. I couldn't buy it now
>> without jumping through hoops. I'd love some.
>
> Still available everywhere in Scotland, I love that fish.
>
> My mother used to poach it in milk then serve it with a soft poached
>egg on top. Melt in the mouth tender. For some reason it goes very well
>with egg; I make omelette and kedgeree which combine both.
>
> I also include smoked haddock as one of the fish in fish pie, and of
>course cullen skink.
>
> https://en.wikipedia.org/wiki/Cullen_skink
>
> Janet UK

Amazon sells both:
https://www.amazon.com/Finnan-Haddie...70_&dpSrc=srch
https://www.amazon.com/Baxters-Luxur...AH4EX5HHCP 4W