Smoked fish the increased use of the idiomatic expression "red herring", references to the smoked fish product in this manner declined. A more common current name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include Finnan Haddie and Bloater. Smoked fish Smoked fish is
Smokie (food) goats. Furthermore, butchering an ungulate carcass with the skin intact and unsterilized considerably raises the risks for induction of fecal coliform bacteria such as "E. coli" or "Salmonella" into the meat and is thus banned in the UK by law. This risk is heightened because the smokies are generally produced in covert (and often grossly unsanitary) butchering facilities and handled without proper sanitary procedures. Furthermore, the goats and sheep used are traditionally old, worn-out or lame animals bought inexpensively from milk and wool farms and are not intended for human consumption. Since the process of producing a smokie requires that