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
I Used to Be a Fish is the author's first book. The idea of the book came to him on a different project, “I was thinking about mammals and reptiles and eggs, when I got to frogs. I started to wonder how a frog who used to be a tadpole would describe that experience, and a title for a different story just popped into my head.” I Used to Be a Fish I Used to be a Fish is a book written by Tom Sullivan for ages 4–8. A boy imagines his pet fish tells him the story of evolution. The 48-page book is drawn in