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
Arbroath a larger harbour, the local council tried to find fishermen who would be interested in migrating to Arbroath in order to take advantage of the new facilities offered. The town council contacted fishermen in nearby Auchmithie and further afield, including Shetland. The fishing industry grew and at its peak years between 1900 and 1980, around 40 whitefish and pelagic vessels worked from Arbroath, with hundreds of men employed directly as fishermen, hundreds more employed ashore to service the fishing vessels and to process the fish. Quota cuts and decommissioning took its toll on the fishing industry throughout Scotland from the