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 In 1559, the town's burgh of regality was reconfirmed in 1599 by King James VI of Scotland. A provost and a town council were appointed and it was at this point Aberbrothock became a fully fledged royal burgh. In 1922, Lord Inchcape became burgess of the town. To commemorate the occasion he was presented with his ticket to the office in a silver casket engraved with the burgh coat-of-arms and views of the locality. Arbroath was controlled by Arbroath Town Council from the time of King James VI through to 1975, when Arbroath (and the county of Angus) were amalgamated