Haddock haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters. One popular form of haddock is Finnan haddie which is named after the fishing village of Finnan or Findon in Scotland, where the fish was originally cold-smoked over smouldering peat. Finnan haddie is often poached in milk and served for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before
Arbroath smokie Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status. Arbroath smokies are prepared using traditional methods dating back to the late 1800s. The fish are first salted overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln stick" fits between the two tied smokies, one fish on either side. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire. When the