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Smoked Haddock

Four methods for giving haddock a smoky flavor: brine + cold-smoke 2 h, dry-salting with sugar 3 days + smoking 4 h, brushing with liquid smoke, or boiling in water with salt and liquid smoke. Served hot with boiled carrots and parsley butter. Stor kokebok 1914, p. 96.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 96 (falt i det fri)

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About the dish

Here Erken shows four alternative ways to give haddock a smoky flavor: cold-smoking after brining, dry-salting with sugar and longer smoking, brushing with "smoke acid" (liquid smoke), or simplest of all – boiling in water with added salt and smoke acid. The recipe is a good picture of how the household around 1914 both preserved food themselves and adopted new industrial aids.

How to make it

  1. 1

    Method 1 – brine and cold-smoking

    Clean and wash the fish, but leave the head on. Place it in a brine of 1 part salt to 4 parts water and let it lie 2–3 days depending on size. Hang it up to dry a little, then cold-smoke for about 2 hours.

  2. 2

    Method 2 – dry-salting

    Clean the fish and wipe it dry, but do not wash it. Rub the belly with sugar. Sprinkle generously with salt over, under and in the belly, and let the fish lie 3 days. Wipe off the salt, spread the fish open with wooden pins, hang it up to dry a little and smoke it for 4 hours.

  3. 3

    Method 3 – brushing

    Brush the fish with liquid smoke three times, letting it dry between each time.

  4. 4

    Method 4 – boiling with smoky flavor

    Clean the fish, wash it well and cut it into suitable pieces. Bring 2 l water to a boil with salt and 2 tbsp liquid smoke, and let the fish pieces finish poaching in the boiling mixture.

  5. 5

    Serving

    Serve the fish piping hot with boiled carrots and parsley butter (melted or soft butter stirred with finely chopped parsley).

Changes from the original

The measurements are gathered into one list and given in modern units. "Smoke acid" is explained as liquid smoke. Quantities for the parsley butter are specified (butter and chopped parsley). Salting and smoking times are kept as in the original.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 116) → Modernised~85% of the text changedremovedadded
Fisken renses 2 kg kolje (hyse) (hel, med hodet på ved lake- og vaskes, tørrsalting). 1 l salt (til lake, sammen med 4 l vann). 4 l vann (til laken). 2 ss sukker (til tørrsaltingsmetoden, gnis i buken). 2 ss flytende røyk (originalens røkesyre). 2 l vann (til kokemetoden). 100 g smør (til persillesmør). 3 ss persille (finhakket, til persillesmøret). 500 g gulrøtter (til servering). Rens og vask fisken, men la hodet blir sittende på, legges sitte på. Legg den i lake — i 1. av 1 del salt til 4 l. deler vann —; ligger i laken 2 å 3 og la den ligge 2–3 døgn efter etter størrelsen. Ophenges for Heng den opp til å tørre tørke litt, og røkes så i kold røk i kaldrøyk deretter ca. 2 timer. Eller: timer.. Rens fisken renses, tørres og tørk den av, men vaskes ikke, ingnides ikke vask den. Gni buken inn med sukker i buken. Strøes over og sukker. Strø rikelig med salt over, under og i buken tykt med salt; ligger buken, og la fisken ligge 3 døgn. Saltet strykes av, Stryk av saltet, spile fisken utspiles ut med trepinner, henges op for heng den opp til å tørre tørke litt og røkes røyk den i 4 timer. Eller: timer.. Pensle fisken pensles over med røkesyre 3 ganger; mellem flytende røyk tre ganger, og la den tørke mellom hver gang må gang.. Rens fisken, vask den tørre. Eller: fisken renses, vaskes godt, skjæres op i passende stykker godt og koker skjær den i følgende kokende blanding: passende stykker. Kok opp 2 l. l vann ½ l. med salt og 2 dessertskjeer røkesyre. Fisken serveres med ss flytende røyk, og la fiskestykkene trekke ferdig i den kokende blandingen.. Server fisken rykende varme, varm med kokte gule røtter gulrøtter og persillesmør. persillesmør (smeltet eller mykt smør rørt med finhakket persille).

Note on Modernised

Målene er samlet i én liste og angitt i moderne enheter. «Røkesyre» er forklart som flytende røyk. Mengder til persillesmør er presisert (smør og hakket persille). Salt- og røyketider er beholdt som i originalen.

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Frequently asked questions

How long should the haddock sit in brine, and how strong should the brine be?
The brine is made from 1 liter salt to 4 liters water. The fish is cleaned and washed, but the head is left on, and it lies in the brine 2–3 days depending on size. Then it is hung up to dry a little and cold-smoked for about 2 hours.
What is the alternative to salting in brine?
The fish can be cleaned and wiped dry without washing, rubbed with sugar in the belly and sprinkled thickly with salt over, under and in the belly. It then lies 3 days, the salt is wiped off, the fish is spread open with wooden pins, dried a little and smoked for 4 hours.
Can you smoke without a smokehouse?
Yes, the recipe mentions smoke acid: the fish is brushed with smoke acid 3 times, and must dry between each time. The recipe calls for 2 dessert spoons of smoke acid.
What is served with the smoked haddock?
The ingredient list gives 2 liters water for the boiling, plus 100 g butter, parsley and carrots for serving.

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