Arbroath smokie

Arbroath Smokie is a type of smoked haddock – a haddock that has been smoked following a traditional method hailing from the town of Arbroath, Angus on the east coast of Scotland. The Arbroath Smokie has gained a worldwide reputation for its distinctive rich flavour and is considered a delicacy in Scottish cuisine.

History

The origins of the Arbroath Smokie are believed to date back to the late 19th century when the fishing industry was thriving in Arbroath. The process of smoking haddock was originally used as a means of preserving the fish, but it soon became appreciated for the unique flavour it imparted.

Production

The production of Arbroath Smokies follows a specific process. The haddock are first salted and left to dry overnight. They are then tied in pairs and hung over a triangular length of wood to smoke. The smoking process takes place in a half-barrel with a hardwood fire at the bottom. The fish are covered with a layer of hessian sacking and left to smoke for approximately an hour.

Recognition

In 2004, the Arbroath Smokie was granted Protected Geographical Indication (PGI) status under European law. This means that only haddock smoked in the traditional manner within a five-mile radius of Arbroath can be officially called an "Arbroath Smokie".

Culinary Uses

Arbroath Smokies are often eaten on their own, but they can also be used as an ingredient in a variety of dishes. They are particularly popular in Cullen skink, a traditional Scottish soup, and in Kedgeree, a breakfast dish combining smoked fish, rice, and eggs.

See Also

• List of smoked foods
• Scottish cuisine
• List of British cheeses

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