Arbroath smokie Arbroath smokie The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland. The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it a store caught fire one night, destroying barrels of haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavian descent, as the 'Smokie making' process
Pain in fish birds, frogs, salamander, reptiles, fish, and crustaceans. A recent article by Howard Browman and colleagues provides an overview of what different perspectives regarding fish pain and welfare mean to in the context of aquaculture, commercial fisheries, recreational fisheries, and research. It has been argued that fish can not feel pain because they do not have a sufficient density of appropriate nerve fibres. A typical human cutaneous nerve contains 83% GroupC nerve fibres, however, the same nerves in humans with congenital insensitivity to pain have only 24–28% C-type fibres. Based on this, James Rose, from the University of Wyoming, has argued