Cod as food cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the
Arbroath a larger harbour, the local council tried to find fishermen who would be interested in migrating to Arbroath in order to take advantage of the new facilities offered. The town council contacted fishermen in nearby Auchmithie and further afield, including Shetland. The fishing industry grew and at its peak years between 1900 and 1980, around 40 whitefish and pelagic vessels worked from Arbroath, with hundreds of men employed directly as fishermen, hundreds more employed ashore to service the fishing vessels and to process the fish. Quota cuts and decommissioning took its toll on the fishing industry throughout Scotland from the