Arbroath Smokies
Famous Scottish smoked haddock delicacy
The Arbroath Smokie is a form of smoked haddock from the town of Arbroath in Scotland.
Traditionally hot-smoked over hardwood for around an hour or an hour and a half, they commonly come in pairs of haddock tied at the tail, which makes them easier to hang in the smoke.
The process results in an intense smokey flavour, as you'd expect, but the relatively short smoking time means that the flesh stays moist, and almost creamy in texture.
Delicious served cold they can also be heated, with the traditional method being to 'jug' them - or place them in a jug of just-boiled water until they're heated through.
Arbroath Smokies are protected by EU law in the same way as Champagne or Parma Ham - the name can only be used for haddock smoked in the traditional way in and around Arbroath itself.
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Related Recipes
Arbroath Smokie Chowder
The classic chowder given a smokey, Scottish, slant
Read full recipe by Fiona Bird, published at BBC Food
