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
Nicholas of Arbroath on 13 November 1301. Nicholas' short career as bishop is not well recorded. In the events of the early Wars of Scottish Independence, Nicholas' role is unclear and aside from some appearances in the charters of Coupar Angus Abbey, his name is largely absent from the evidence. He appears for the last time, in papal documents, on 26 January 1306 and was dead a good time before 11 December 1307, when his successor Nicholas de Balmyle was consecrated as bishop in France. Nicholas of Arbroath Nicholas O. Tiron (died 1306 × 1307), Abbot of Arbroath and Bishop of Dunblane, was