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 1980s to present. Today, Arbroath remains a designated whitefish landing port, and although no fish auction takes place, the fishmarket remains open and is used for landing shellfish. There is now only one large fishing vessel operating regularly from Arbroath, and a further three Arbroath owned vessels operating from Aberdeen and ports further north. The fish processing sector remains one of the largest employers in the town however, but fish for processing now comes from Aberdeen, Peterhead and occasionally from Iceland, Norway and Ireland. The 19th century saw major development in healthcare in Arbroath. In 1836 a dispensary was set