500 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
SMOKED HADDOCK OR FINNAN HADDIE. 
The curing of haddock by smoking originated about the middle of the eighteenth 
century at Findon, Scotland, the cured product being known in the English markets as 
“Findon haddie,” which later was modified into “Finnan haddie.” Originally it was 
salted and dried, and afterwards soaked and placed over a smoldering fire of dried peat. 
But the demand soon becoming very great, it was cured in sjiecial buildings erected 
for the purpose, and at present large quantities are prepared at Aberdeen, Scotland, 
at Grimsby and Hull, England, and at other idaces in northern Europe in a manner 
similar to that emj)loyed in the New England States. 
Finnan haddie was first prepared in the United States at Eockport, Mass., about 
1850, but the business was soon abandoned. About ten years later Thomas McEwan, 
a Scotchman, began to cure it in a small way, at Portland, Me., the product being 
marketed principally in Canada. D. Weyer engaged in the business about 1865, 
and on Mr. McEwan’s death in 1872 he was succeeded by John Loveitt. From time 
to time other firms came into the business, and as the product became better known its 
sale in the United States increased. In 1878 about 2,250,000 pounds of dressed had- 
dock were smoked in Portland a lone, making about 1,200,000 pounds of Finnan haddie, 
whereas in 1889 the five companies engaged in this business employed 48 men and 
utilized 3,570,000 pounds of dressed haddock, costing $71,400, which yielded 1,963,500 
pounds smoked, worth $88,357 wholesale. The facilities for obtaining haddock at 
Boston led to the establishment of the business tliere in 1887, and at present the output 
at Boston equals that at Portland. Finnan haddie are also prepared at Eastport, Me., 
at New York City, and at Gloucester, Mass., where the business was established in 
1893, and at St. Johns and Digby in the British Provinces. The present annual 
product in this country approximates 4,000,000 j)ounds, worth $200,000. 
While the North American Provinces still receive a large part of the output, the 
consumption of Finnan haddie in the New England, Middle, and Central States is 
increasing, especially in Chicago and Cincinnati, some being sent as far as California. 
Formerly they were sold by the dozen, and consequently only the small fish were 
smoked, but at present the sales are made by weight, and haddock of all sizes are 
used. A singular feature in connection with the Finnan haddie trade in the winter of 
1898 and 1899 was the exportation of small haddock from Boston to Digby for smoking- 
purposes, those fish being obtainable cheaper in Boston than on the Nova Scotia coast. 
To make a good product of Finnan haddie requires experience, as well as much 
care and attention, especially in the pickling and smoking. When received at the 
curing-house the fish have usually been sjfiit down the belly to the vent and evis- 
cerated, as if prepared for the fresh-fish market. They are first beheaded and washed 
thoroughly with a stiff brush, all the black membrane lining the abdominal cavity 
being removed. They are next s]fiit down to the tail and a cut made along the right 
side of the backbone so that they will lie out flat, and the rough edges of the back- 
bone are removed. They are then immersed in strong salt brine, made of Liverpool, 
Cadiz, or Trapani salt, for 1 or 2 hours, according to the weather and the temijerature, 
as well as to the size and condition of the fish and the particular flavor desired, the 
exact length of time for pickling being learned only by experience. 
On removal from the brine they are fastened to tlie sticks from which they are 
suspended in the smokehouses, the napes being stretched out flat and pierced by two 
small iron spikes or nails fixed in the smoke-sticks. These sticks are about 1 4 or 2 
