Smoked fish the increased use of the idiomatic expression "red herring", references to the smoked fish product in this manner declined. A more common current name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include Finnan Haddie and Bloater. Smoked fish Smoked fish is
Arbroath Aberbrothock, Aberbrothik, Aberbrothick, and Aberbrothwick. The modern name 'Arbroath' became more common in the mid-19th century, the older name being largely dispensed with by the time of the first edition of the Ordnance Survey Maps. However, variants of 'Arbroath' had been used since the 17th century, including 'Arbroth' and Aberbreth. The area around Arbroath has been occupied since at least the Neolithic period. Material taken from postholes from an enclosure at Douglasmuir, near Friockheim, about five miles north of Arbroath have been radiocarbon dated to around 3500 BC The function of the enclosure is unknown, but may have been for