The exclusive source of Richard Penfold's renowned Finnan Haddie!
Authentically smoked in Downneast Maine in small batches for your table.
Richard is dedicated to preserving this unique family tradition, so cherished
by past generations, for the enjoyment and continuity of future generations.
Only the thickest fillets of hook caught haddock are used to prepare
Richard's Finnan Haddie. This extra special haddock is ordered from the
world's most responsible and sustainable wild haddock fishery.
Richard's smoked haddock comes with a characteristic glossy light golden
cure. No sugar, color or preservatives are added - just sea salt and a light
wood smoke. The sea salt and wood smoke are in perfect balance when
flash frozen, trapping in the exceptionally delicate flavor of large juicy sweet
haddock flakes...
Authentically smoked in Downneast Maine in small batches for your table.
Richard is dedicated to preserving this unique family tradition, so cherished
by past generations, for the enjoyment and continuity of future generations.
Only the thickest fillets of hook caught haddock are used to prepare
Richard's Finnan Haddie. This extra special haddock is ordered from the
world's most responsible and sustainable wild haddock fishery.
Richard's smoked haddock comes with a characteristic glossy light golden
cure. No sugar, color or preservatives are added - just sea salt and a light
wood smoke. The sea salt and wood smoke are in perfect balance when
flash frozen, trapping in the exceptionally delicate flavor of large juicy sweet
haddock flakes...
| Smoke Master: Richard Penfold Stonington Seafood 536 Sunshine Road, Deer Isle, Maine 04627 Tel: 207 348 2730 |
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Welcome to Stonington Seafood...
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Robert Burn's Selkirk grace:
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit
Above is a picture of my mother's
smoked haddock pate recipe.
She serves it with warm toast or
oat cakes at her bed and
breakfast in St Ives, Cornwall.
| My exceptional quality salt cod or Bacalao is finally ready! I purchase Extra Large fresh cod that is line-caught by fishermen who supply processors making the highest grades of salt cod for the most discriminating and selective of Spanish markets. I use a special sea salt cure to produce a soft (not fully dried) white salt cod product. The cod Tenderloins (Solomillos de Bacalao) are divided up equally between each of the packs. You will not be disappointed! Scallop season is in full swing here on the island, and I managed to buy a batch of ungraded dry sea scallops and flash freeze them less than 3 hours after they were caught. They have the big ones in the mix, and average 15 ct./lb. |
