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 Infirmary wing with a dining room. The operating theatre is no longer in use but is located in the main wing. There is no accident and emergency department in this hospital. The origins of Arbroath Infirmary can be traced back to 1836 when a dispensary run by local medical practitioners was set up by public subscription to meet an urgent need for medical provision and the care of the poor in Arbroath. Following a typhus epidemic in 1842, a small fever ward for in-patients was set up, and the following year subscriptions began to be collected so an infirmary could be