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 Infirmary wing with a dining room. The operating theatre is no longer in use but is located in the main wing. There is no accident and emergency department in this hospital. The origins of Arbroath Infirmary can be traced back to 1836 when a dispensary run by local medical practitioners was set up by public subscription to meet an urgent need for medical provision and the care of the poor in Arbroath. Following a typhus epidemic in 1842, a small fever ward for in-patients was set up, and the following year subscriptions began to be collected so an infirmary could be