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Golden Cutlets
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Anyone familiar with this term for smoked haddock? We had golden cutlets often when I was a child but I have never heard anyone outside the family use the term.
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From the website of The Fishmongers' Company:
"In the early days, fish were smoked in old smokehouses with kilns that resembled giant chimneys. The smokers would add a lot of salt, colour and smoke in order to disguise the raw material which was not always of the best quality. Thus the bright yellow coloured product became de rigueur and small block fillets of whiting or haddock smoked in this way even became known as golden cutlets."
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"In the early days, fish were smoked in old smokehouses with kilns that resembled giant chimneys. The smokers would add a lot of salt, colour and smoke in order to disguise the raw material which was not always of the best quality. Thus the bright yellow coloured product became de rigueur and small block fillets of whiting or haddock smoked in this way even became known as golden cutlets."
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Relevant to the Finnan Haddock references above:
"The reputation of Finnan Haddock spread quickly and became a popular food, especially in London during the 18th century. The introduction of bad peat and softwood sawdust, which was influencing fish acridity lead to its unpopularity. After some years, it started to rebuild its celebrity-status and quality, however, with the help of modern cures using artificial dyes. There are still few small independent smokers who follow the traditional method. Mass produced cold smoked haddock are called golden cutlets, whereas a true Finnan Haddie is the split headless whole gutted fish ..a much rarer find."
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"The reputation of Finnan Haddock spread quickly and became a popular food, especially in London during the 18th century. The introduction of bad peat and softwood sawdust, which was influencing fish acridity lead to its unpopularity. After some years, it started to rebuild its celebrity-status and quality, however, with the help of modern cures using artificial dyes. There are still few small independent smokers who follow the traditional method. Mass produced cold smoked haddock are called golden cutlets, whereas a true Finnan Haddie is the split headless whole gutted fish ..a much rarer find."
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Sainsbury's product labels from the 1960s
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and, more specifically, from c. 1967
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and, more specifically, from c. 1967
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