Pronunciation: [fˈɪnən] (IPA) 
The spelling of the word "finnan" can be a bit confusing. It is often used in the context of the Scottish dish "Cullen skink," a creamy soup made with smoked haddock. The word is pronounced /ˈfɪnən/ in IPA transcription. The "f" sounds like an "f" in "fine," and the "i" is pronounced like the "i" in "sit." The double "n" indicates that the sound is pronounced with emphasis, like the "n" in "sun" or "done."
Finnan is a noun that refers to a type of smoked haddock or white fish traditionally produced in Scotland. The word is derived from the town of Findon, located in Aberdeenshire, where this delicacy originated in the 19th century. Finnan is known for its distinct smoky flavor and is popular in Scottish cuisine.
To produce Finnan, haddock or white fish is carefully chosen and treated with salt before being cold-smoked over a wood fire. This smoking process infuses the fish with a savory, smoky taste that sets it apart from regular haddock. Finnan can be enjoyed in various forms, such as fillets, flakes, or even blended into a fish pâté.
The name Finnan has become synonymous with this unique variety of smoked fish, and it has been widely adopted as a generic term for any smoked haddock in culinary contexts. As a result, the term can occasionally be used more broadly to refer to smoked haddock produced outside of Scotland.
Finnan is commonly used in traditional Scottish dishes like Cullen skink, a thick and hearty soup made with smoked haddock, potatoes, and onions. It is also enjoyed as a standalone main course, often served poached or grilled. Its distinctive flavor and flaky texture make it a favorite ingredient in a variety of dishes, adding a delightful smoky note to the overall taste profile.
The word "finnan" comes from the Scottish Gaelic "fionnán", which means "light-colored" or "fair". It is specifically used to refer to a type of smoked haddock, known as "finnan haddock", that is pale in color. The name "finnan haddock" is believed to have originated from the town of Findon in Aberdeenshire, Scotland, where this particular type of smoked haddock was traditionally produced.
