Cod as food cold-smoked over peat. Finnan haddie is often served poached in milk 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 eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the
Smokie (food) goats. Furthermore, butchering an ungulate carcass with the skin intact and unsterilized considerably raises the risks for induction of fecal coliform bacteria such as "E. coli" or "Salmonella" into the meat and is thus banned in the UK by law. This risk is heightened because the smokies are generally produced in covert (and often grossly unsanitary) butchering facilities and handled without proper sanitary procedures. Furthermore, the goats and sheep used are traditionally old, worn-out or lame animals bought inexpensively from milk and wool farms and are not intended for human consumption. Since the process of producing a smokie requires that