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
Hospital of St John the Baptist, Arbroath Hospital of St John the Baptist, Arbroath The Hospital of St John the Baptist, at Arbroath, Scotland, was founded in the early 14th century by the monastic community at Arbroath Abbey. The exact date for the foundation is uncertain, but it is first recorded in 1325 during the time that Bernard of Kilwinning (1324–c.1328) was Abbot of Arbroath. The Abbey itself was founded in 1178 by King William the Lion for a group of Tironensian Benedictine monks from Kelso Abbey. It was consecrated in 1197. It is possible that the hospital was used by travellers, as a chantry or possibly