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 1980s to present. Today, Arbroath remains a designated whitefish landing port, and although no fish auction takes place, the fishmarket remains open and is used for landing shellfish. There is now only one large fishing vessel operating regularly from Arbroath, and a further three Arbroath owned vessels operating from Aberdeen and ports further north. The fish processing sector remains one of the largest employers in the town however, but fish for processing now comes from Aberdeen, Peterhead and occasionally from Iceland, Norway and Ireland. The 19th century saw major development in healthcare in Arbroath. In 1836 a dispensary was set