Hake, pollock, whiting, and plaice are also seen at many chip shops. In the days before refrigerated haulage this meant that haddock would taste bad by the time it made it out of Scotland, while the cod would still taste good if it took a few days to reach its destination. Haddock was thought to taste better than cod when fresh, while cod tasted better a few days later. This is because both fish tend to be sourced from Scottish waters in the North Sea and then shipped around the UK. In Scotland, the fish tends to be haddock, whereas in England, it tends to be cod.
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