Arbroath Smokies are a Scottish delicacy made from hot-smoked haddock using traditional methods. They can only be called Arbroath Smokies if made within a limited distance of Arbroath. The smoked fish is rich in flavor and can be eaten alone or used in various recipes.
An Arbroath Smokie is fresh haddock smoked using traditional smoking methods originating in the village of Auchmithie and later the town of Arbroath, Scotland. The production eventually settled in an area of Arbroath called the fit of the toon. According to the European Commission’s Protected Geographical Identification status, the title of Arbroath Smokie could now only be given to these auburn-brown, ready-to-eat treats when made strictly within a limited distance surrounding Arbroath. Eaten alone, either cold or hot, served as a side dish or mixed into many delicious recipes, these smoked fish are considered to be rich in aroma and flavour.
Only haddock is used to make an Arbroath smoker and it is strictly made using a hot smoking method. Unlike many smoked fillets, the backbone remains in these smoked fish, but is easily removed when eaten. The Finnish Scottish Haddie, originally smoked on a peat base, is similar to the Arbroath Smokie. The same goes for traditional British smoked fish, which may or may not be haddock. The kipper, made from herring, could also be considered similar in some ways, but all three of these other smoked fish are products from cold smoke. Hot smoked fish, such as the Arbroath Smokie, can be eaten immediately after smoking, but cold smoked fish usually needs to be cooked cold.
Arbroath fumes are traditionally created by cleaning them thoroughly, removing the heads, and salting the fish for a few hours. The haddock pairs are then tied together by the tails and placed on triangular-shaped sticks to keep the two fish separate during the smoking process. The smoking occurs over a smoldering hardwood fire in half a barrel of whisky, which has been placed in a hole in the ground. Wet burlap sacks cover the haddock to keep the smoke and heat thick around the fish as they are smoked for about an hour.
A wonderful and often time-honored element is added to dishes that utilize the robust flavor of Arbroath Smokies. They’re often used in soups, like Smoked Hamdock Chowder or Cullen Skink, and recipes like Kedgeree, which was originally a leftover leftover dish. The Arbroath Smokie can be cremated into sauces that can be served atop foods or placed inside pancakes for a hearty breakfast meal. Arbroath’s smoke pie, crepes, mousses and pates made with smoked haddock are a delight to many people. This fish also adds great flavor to any salad when flaked and mixed all over.
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