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 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"