WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A pale bronze haddock or whiting salted for two hours and then lightly hot-smoked over peat in less than an hour, so it will only keep for a day or two. It is gutted and the head is removed, and it is split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. It does not need to be reheated but it can be eaten hot or cold. It is probably best cold with a squeeze of lemon and brown bread (US: wheat bread).