Arbroath haddock using traditional methods dating back to the late 19th century where the fish are first salted overnight to preserve them, before being left tied in pairs to dry. Next, the dried fish are hung in a special barrel containing a hardwood fire and covered with a lid. After around an hour of smoking, the fish are golden brown and ready to eat. The preparation of smokies remains a cottage industry in Arbroath, centred almost exclusively at the harbour area. However, one larger processor, RR Spink, supplied Arbroath smokies to several UK supermarket chains. It appears that, nowadays, the firm
Arbroath and Forfar Railway and New Almerie Close was a gentleman's residence near the junction of the present-day Bridge Street and Weavers Court. This was very close to the main line of the Arbroath and Forfar line, and the significance of Almericloss is simply that a connection between the two lines there was contemplated. However at this stage the Dundee and Arbroath line was to follow closely the sea front into Arbroath from the west, and reaching Almericloss was impracticable. The D&AR surveyed an alternative entry to Arbroath, described as the high level line, but the extra cost of this deterred actual implementation of