Pine Bluff daily graphic., 1895-09-08
FINNAN HADDIE.
Origin of the Name of Smoked and Salted
 Haddocls


 Haddocts.
 The name Finnan came from the name of the place where haddoek were first smoked Findon, Scotland. Had die, from the Scotch pronunciation of haddock, and in Scotland were called Findon haddock, and years after, when they were sent for sale in England, were called finan haddie. It is not known at what time they were first cured, but it was about the year 1750. They were first salted and dried, and afterward wet and placed in the ground, over smoldering fire of dried peat. There is no record of the amount cured in England and Scot land, but many hundred tons are sold zach season The two best brands in Scotland are the eyemouth. d very mild cured, light-celered article, and the Aberdeen, a very dark colored and well-smolsed fish, and have about an equal sale. Great quantities are now cured in England, Grimsby being the center. although Hull cures a large quantity. During 1892 twenty thousand six hundred and fifty tons of haddoclx were landed at Griinsby, at value of nearly one million five hun dred thousand dollars. About half of these were cured directly, the other half shipped fresh, many of which were cured by merchants, particularly those of London, who prefer to cure their own haddies. and thus have tle colored fish best liked by their GUS toners.
 Haddies were first smoked in this country about forty-five years ago by an Englishman nomed Finlay, at Rock port, Mass, but the sales did not war rant continuance, and he was obliged to give it up. A few years after parties in Portland, Me-, began to cure them, and have continued to do so with in- creasing demand until five years ago. Portland having vessels to supply the fish, and being obliged to buy most of her haddoclx in Boston, thereby being at a disadvantage, the trade has been turned to the latter city. There are very few good brands of haddies packed in this country
 Most of the curers think to split and dry a haddock is to make a fnnan had die. To make a good haddie requires much time and careful attention. The material used must be of the best and the pickle in which they are placed should contain the essentials to give the haddock the rich flavor; and at the same time the preserving quali- ties; all depends on the pickle and the materials used in smoking. Haddosk should be first thoroughly washed, and then the head is cut off, after which the fish is washed in a strong solution. The cleaners remove all the black skin, blood and scrape the back bone; the the fish are split and put in a pickle an hour or more, according to the weather: then stretched on hooks, which are attached to sticks to hold them in the smoke house, and then placed on dryers and allowed to thor oughly dry. Then they are placed in the smoking kilns, in tiers one above She other, leaving room for smoke to circulate until the house is full. A fire of oak wood is started all over the the floor of the house. and burned un- til the fish are in proper condition (from six to eighteen hoursl when oak sawdust is applied to the fire, which smolders and produces a dense smoke that is kept up until the fish are thor oughly impregnated. when they are cooled and packed. Fishing Gazette.