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 registered vessels, totalling 9,100 gross tons. In the same year, 599 vessels docked at Arbroath, 56 from foreign ports (mainly Baltic ports) with the remaining 543 employed on the coastal trade. Bark, flax, hemp, hides, oak and fir timber, and guano for manure, groceries from London, and numerous articles of Baltic produce were imported via Arbroath, with manufactured goods (mainly sailcloth) exported via Arbroath. Driven by the needs of the fishing and commercial sailing industry, in 1795 Arbroath-based sailmaker Francis Webster Ltd had perfected the art of adding linseed oil to flax sails, creating an oiled flax. This developed in