description Arbroath Smokie Overview
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.
insights Ranking position
Arbroath Smokie ranks #40 of 102 in the Smoked Meat ranking, behind Loukanika (Greek Smoked Sausage), ahead of Johnston County Smoked Country Ham.
help Arbroath Smokie FAQ
Is an Arbroath smokie salmon, kipper, or another kind of fish?
An Arbroath smokie is a whole haddock that is salted, tied in pairs, and hot-smoked. Unlike a kipper, which is normally cold-smoked herring, it is cooked during smoking and can be eaten without further cooking.
Does an Arbroath smokie have to be made in Arbroath?
Yes, the protected specification requires production within an 8 km radius of Arbroath town centre in Scotland. The name has UK Protected Geographical Indication status, so haddock smoked elsewhere cannot legally be sold under the protected name.
Why are Arbroath smokies smoked as two fish tied together?
Traditional producers tie two cleaned and salted haddock together by their tails and hang the pair over a smoking barrel. This keeps the fish above the hardwood fire while hot smoke cooks the flesh and gives it its characteristic golden skin.
How is an Arbroath smokie traditionally served?
It can be eaten warm or cold, with the flesh lifted away from the skin and bones. In Scotland it is also used in dishes such as kedgeree, pâté, fishcakes, and Cullen skink.
explore Explore More
Similar to Arbroath Smokie
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
