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The Arbroath smokie is a hot-smoked whole haddock produced in Arbroath, Scotland, and holds Protected Geographical Indication status in the UK, requiring it to be made within an 8 km radius of the town.
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Finnan haddie is haddock cured with salt and cold-smoked, traditionally associated with Findon, a fishing village near Aberdeen in Scotland. The smoking process gives the fish a pale color, firm texture, and pronounced flavor without fully cooking it, so it is normally poached, baked, or otherwise c...
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