Comfort Food
A forgotten Maine seafood dish might just be primed for a comeback.
By Ken Textor
There was a time not so long ago when finnan haddie was standard fare on just about any self-respecting Maine restaurant menu. But over time this briny, creamy, smoky fish dish fell out of favor, and for a good reason, too. Very few cooks knew how to prepare it, and those who did were often unable to obtain quality smoked fish.Chef Michael Gagné of the Robinhood Free Meetinghouse in Georgetown remembers his first encounter with finnan haddie, working as a teenaged cook in a now-defunct Biddeford diner during the 1960s.
