Each pack contains two skin-on steaks Try making smoked haddock rarebit with spinach A 320g pack would make enough to serve two good sized main meals The loin is the thickest part of the fillet, with the most luxurious flakes of fish. That’s where these came from. Our smoked haddock isn\'t dyed - the only colour is the natural colour of the smoking process. This is carried out in an 80-year-old chimney, which brings them to a nice ’fresh straw’ hue. Vacuum packed and 99% guaranteed no bones. If these loins are out of stock, you need our fillet steaks - same fish, different shape, equivalent experience. The loins are skin on and have been cold smoked so they need to be cooked. Shop our smoked haddock fillet steaks here . How you\'ve been using our smoked haddock loin steaks... \"Beautiful, cooked in milk and butter,then served with an added knob of butter ,little vinegar shaken on top...