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
Smokie (food) Smokie (food) A West African smokie is a food prepared by blowtorching the fleece off the unskinned carcass of an old sheep or goat. The sale of the African variety of smokies is illegal in many western countries. Nevertheless, they are sometimes available on the black market in cities with large expatriate West African Muslim populations. This prohibition is largely due to fear of the possibility of transmission of scrapie and bovine spongiform encephalopathy (BSE, mad cow disease), deadly, degenerative prion diseases that are spread by ingestion of nerve and brain tissue from infected ungulates such as sheep, cows and