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 smokie fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat. Arbroath smokie The Arbroath smokie is a type