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 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