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Arbroath Smokies


The Arbroath Smokie is a Haddock caught in the north sea, It is gutted and the head is removed. It is then salted in brine for half an hour before being tied in pairs and hung on rods to dry, as in the image below. Once dry, they are smoked over beach or oak hard wood fires. The fish is ‘hot smoked’ cooked in the smoking process and ready to eat. Most fish is best eaten ‘on the bone’ and the Smokie is no exception - full of flavour.

Eating a Smokie is a bit of an art too. If your one of those that will not go near a fish bone then bin this email now otherwise be prepared for a challenge. Picking away at the flesh of the haddock is just part of the joy of a Arbroath Smokie.