Arbroath haddock using traditional methods dating back to the late 19th century where the fish are first salted overnight to preserve them, before being left tied in pairs to dry. Next, the dried fish are hung in a special barrel containing a hardwood fire and covered with a lid. After around an hour of smoking, the fish are golden brown and ready to eat. The preparation of smokies remains a cottage industry in Arbroath, centred almost exclusively at the harbour area. However, one larger processor, RR Spink, supplied Arbroath smokies to several UK supermarket chains. It appears that, nowadays, the firm
Arbroath lead from the roof rumoured to have been used in the 16th century civil wars and the stonework plundered for housebuilding throughout the town. The ruins were a popular site for travellers during the 17th and 18th centuries, and finally in 1815 the remains were taken into the care of the State for preservation. The remains are now administered by Historic Scotland. On 6 April 1320 the Scottish Parliament met at Arbroath Abbey and addressed to the Pope the Declaration of Arbroath, drafted by the Abbot of the time, Bernard. This document detailed the services which their "lord and sovereign"