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 smokie fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat. Arbroath smokie The Arbroath smokie is a type