Smokie (food)

Smokie is a type of food preparation method that involves smoking a fish, typically haddock. This traditional Scottish dish is particularly associated with the town of Arbroath, leading to its common name, the Arbroath Smokie.

History

The origins of the Smokie are believed to date back to the late 19th century, when the fishing industry in Arbroath began to flourish. The method of smoking haddock was likely influenced by Scandinavian smoking techniques, brought over by Viking invaders.

Preparation

The preparation of a Smokie begins with a haddock that has been salted overnight. The fish is then tied in pairs using hemp twine, and left to dry. Once dried, the haddocks are hung over a triangular length of wood and smoked in a half-barrel with a hardwood fire. The traditional method of preparation does not involve any artificial colours or additives, and the fish is not gutted before smoking, which gives the Smokie its distinctive flavour.

Consumption

Smokies are typically eaten hot and are a popular part of traditional Scottish breakfasts. They can also be used in a variety of dishes, including pasta, risotto, and chowder.

Recognition

In 2004, the Arbroath Smokie was granted Protected Geographical Indication status by the European Union, meaning that only haddock smoked in the traditional manner within five miles of Arbroath can be officially called an "Arbroath Smokie".

See also

• List of smoked foods
• Scottish cuisine
• Arbroath