Beware of Tesco Finest 2 Oak “Smoked” Haddock Fillets. They look good,
but as soon as they hit the hot pan (I fry smoked haddock in olive oil and butter, which complements the flavour nicely and makes the skin very easy to remove, especially when it’s not been de-scaled, like this stuff), this horrible white crap oozes out.
So, I scraped it off, shoved it to the side of the pan, and finished cooking it.
Incidentally, they were defrosted and drained, and thoroughly blotted on kitchen towel, before cooking.
Plated, skinned, seasoned with a little vinegar, salt and white pepper, it was identifiably fish, but whether it was actually haddock, and whether it was actually smoked, I have not the faintest idea – it was impossible to tell.
Best advice I can offer is to avoid this rubbish like the plague. The really annoying thing is that I have another fillet still to eat.