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
Culture of Scotland of the event include Highlands and Islands Enterprise, BBC Scotland, MG Alba, Scottish Screen, STV and Bòrd na Gàidhlig. Although the deep-fried Mars bar is jokingly said to exemplify the modern Scottish diet, Scottish cuisine offers traditional dishes such as fish and chips, haggis, the Arbroath Smokie, salmon, venison, cranachan, the bannock, stovies, Scotch broth, tattie scone and shortbread. Scotland is also known for its Scotch whisky distilleries, as well as for Scottish beer. The soft drink Irn-Bru is cited by its manufacturer A.G. Barr as Scotland's 'other' national drink owing to its large market share in Scotland outselling major