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 In 1559, the town's burgh of regality was reconfirmed in 1599 by King James VI of Scotland. A provost and a town council were appointed and it was at this point Aberbrothock became a fully fledged royal burgh. In 1922, Lord Inchcape became burgess of the town. To commemorate the occasion he was presented with his ticket to the office in a silver casket engraved with the burgh coat-of-arms and views of the locality. Arbroath was controlled by Arbroath Town Council from the time of King James VI through to 1975, when Arbroath (and the county of Angus) were amalgamated