We are located in Stonington, a working fishing
village known for quality fish, shellfish and lobsters
on the seaward tip of Deer Isle in Downeast Maine.
Richard Penfold was formerly the Smoke Master of
Maine's top award winning smokehouse: Stonington
Sea Product's, Inc.
Richard's seafood smoking knowledge started as he
was tentering kippers and Finnan Haddie with two of
the Shetland Isles' 70-year-old legendary Master
Smokers during the 1980’s. At the time Richard was
a Fisheries Science undergraduate, and gaining
industrial experience by working his summers at
Ice Atlantic Seafoods, LTD in Scalloway, Shetland.
Years later Richard returned to Shetland for four years
to take the position of Lecturer Of Seafood Processing
at the North Atlantic Fisheries College in Scalloway.
During this time Richard used a Torry kiln to teach his
students how to prepare many of Shetland's traditional
smoked products such as red herring, kippers, Finnan
Haddie and cold smoked salmon.
After Richard moved to Maine in 1997, he helped to
form Stonington Sea Products with a group of local
investors.
The historic kiln used to smoke our Finnan Haddie was
shipped from Scotland to Stonington in 2001 - it is
virtually an exact replica of the first mechanized kiln,
known as the Torry kiln - originally built in Aberdeen in
1939.
To prepare Finnan Haddie Richard also uses an original
brass brinometer, this is an antique instrument that
came from the historic company -Aberdeen Fish Curers
and Merchant's. It is used to measure the salt level and
to ensure exact authenticity of his Shetland style
Finnan Haddie recipe.
village known for quality fish, shellfish and lobsters
on the seaward tip of Deer Isle in Downeast Maine.
Richard Penfold was formerly the Smoke Master of
Maine's top award winning smokehouse: Stonington
Sea Product's, Inc.
Richard's seafood smoking knowledge started as he
was tentering kippers and Finnan Haddie with two of
the Shetland Isles' 70-year-old legendary Master
Smokers during the 1980’s. At the time Richard was
a Fisheries Science undergraduate, and gaining
industrial experience by working his summers at
Ice Atlantic Seafoods, LTD in Scalloway, Shetland.
Years later Richard returned to Shetland for four years
to take the position of Lecturer Of Seafood Processing
at the North Atlantic Fisheries College in Scalloway.
During this time Richard used a Torry kiln to teach his
students how to prepare many of Shetland's traditional
smoked products such as red herring, kippers, Finnan
Haddie and cold smoked salmon.
After Richard moved to Maine in 1997, he helped to
form Stonington Sea Products with a group of local
investors.
The historic kiln used to smoke our Finnan Haddie was
shipped from Scotland to Stonington in 2001 - it is
virtually an exact replica of the first mechanized kiln,
known as the Torry kiln - originally built in Aberdeen in
1939.
To prepare Finnan Haddie Richard also uses an original
brass brinometer, this is an antique instrument that
came from the historic company -Aberdeen Fish Curers
and Merchant's. It is used to measure the salt level and
to ensure exact authenticity of his Shetland style
Finnan Haddie recipe.
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About Stonington Seafood
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Finnan Haddie - the Celtic band...
When I went to reserve the domain
finnanhaddie.com early in March 2010, I
found that it had just been taken about
35 days earlier by someone in Nova
Scotia. So I had to use the alternative
domain: mainefinnanhaddie.com for this
web site.
Days after I got my web site up, I found
that finnanhaddie.com also got their site
online... only two days earlier!
It turned out to be a web site for a great
Celtic band called "Finnan Haddie"...
Good Luck to www.finnanhaddie.com !!
Richard
Here is a link to a song on the new
Finnan Haddie album:
