Arbroath Smokies

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Arbroath Smokies are a traditional Scottish delicacy that originated in the town of Arbroath, located in the Angus region of Scotland. They are haddock fish that have been smoked using a unique traditional method that gives them their distinctive flavor and texture.

To make Arbroath Smokies, fresh haddock are first gutted and cleaned, then the heads are removed, and the fish are salted inside and out. Next, the fish are tied in pairs using twine, creating a distinctive curved shape. The tied fish are then hung on wooden sticks and smoked over a hardwood fire for several hours.

The smoking process used to make Arbroath Smokies is what sets them apart from other smoked fish. The fish are smoked using a traditional method called "cold smoking," which means that the fish are smoked at a low temperature for an extended period of time. This method allows the fish to retain their moisture and flavor, resulting in a rich, succulent texture.

Arbroath Smokies have a distinctive smoky flavor that is savory and slightly sweet. They are typically served hot and are best enjoyed on their own or with a simple accompaniment such as buttered bread or potatoes. They are also delicious when used as an ingredient in dishes such as fish cakes or chowder.

Arbroath Smokies are protected by European Union regulations, which means that only fish that are smoked using the traditional method in the Arbroath area can be called Arbroath Smokies. This helps to ensure that the authentic flavor and quality of this traditional Scottish delicacy are preserved for future generations to enjoy.