To achieve an exceptional taste, the Haddock undergoes a meticulous preparation that strictly follows an ancestral know-how. First, the fish is salted in brine, a mixture of water and salt. This is followed by a dip in annatto, an exotic fruit extracted from the achiote tree, whose natural pigment gives, among other things, their characteristic color to Dutch cheeses like mimolette or cheddar.
After drying, the fish is delicately placed in the racks to be cold smoked. Several hours later, the Haddock reveals its soft and tender flesh. A delight for the eyes and the taste buds. To meet the demand of some top Chefs, it can be prepared without coloring to preserve its amber flesh.
