Finnan haddie
[1] They are usually said to have originated in Findon, a fishing village south of Aberdeen,[2][3] though an alternative tradition traces them to Findhorn in Moray.[1] Although known and admired in Scotland for a long time, Finnan haddies became a popular food item in London only in the 1830s.[4][3] Thus, although the fish was often available in Aberdeen within twelve hours of being caught, the distance to London was at that time insurmountable if spoilage was to be avoided.[citation needed] The traditional preparation is to roast or grill the whole pieces of fish over high heat.[4] Finnan haddie is also often served poached in milk for breakfast[6] and is an important part of traditional kedgeree and the Arnold Bennett omelette.