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) Smokie (food) A West African smokie is a food prepared by blowtorching the fleece off the unskinned carcass of an old sheep or goat. The sale of the African variety of smokies is illegal in many western countries. Nevertheless, they are sometimes available on the black market in cities with large expatriate West African Muslim populations. This prohibition is largely due to fear of the possibility of transmission of scrapie and bovine spongiform encephalopathy (BSE, mad cow disease), deadly, degenerative prion diseases that are spread by ingestion of nerve and brain tissue from infected ungulates such as sheep, cows and