Haddock haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters. One popular form of haddock is Finnan haddie which is named after the fishing village of Finnan or Findon in Scotland, where the fish was originally cold-smoked over smouldering peat. Finnan haddie is often poached in milk and served 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
Arbroath Aberbrothock, Aberbrothik, Aberbrothick, and Aberbrothwick. The modern name 'Arbroath' became more common in the mid-19th century, the older name being largely dispensed with by the time of the first edition of the Ordnance Survey Maps. However, variants of 'Arbroath' had been used since the 17th century, including 'Arbroth' and Aberbreth. The area around Arbroath has been occupied since at least the Neolithic period. Material taken from postholes from an enclosure at Douglasmuir, near Friockheim, about five miles north of Arbroath have been radiocarbon dated to around 3500 BC The function of the enclosure is unknown, but may have been for