Slow herb & salt cure and traditional cold smoking method make this flaky white fish a tasty delicacy. Fresh haddock from the cold waters of Scotland have natural flavor that is enhanced by the oak whisky barrel chips used for smoking. A great addition to fish chowders(Cullen Skink) or stewed gently with onion, milk and butter for traditional finnan haddie. Approximately one pound package hold two flaky haddock fillets.