Arbroath Smokies

A world-class speciality with Protected Geographical Indication status, Arbroath smokies are smoked haddock with a uniquely succulent flavour that develops thanks to the way they are prepared in the town that gives them their name, on the north-east coast of Scotland.

The method of smoking is at least 200 years old. The heads are removed from the haddock before the fish are salted, tied in pairs and left to dry. Once dry, the paired haddock are hung over a triangular piece of wood known as a kiln stick and suspended over a fire of beech or oak in a half-barrel in the ground. Finally, the fish are covered with a wet hessian sack. Within an hour in these hot and smoky conditions the fish are golden-brown and cooked.

Arbroath smokies are an affordable delicacy that combine centuries of craft with the simple delights of haddock to exceptional effect.

Besides eating Arbroath smokies with traditional accompaniments such as boiled potatoes or root vegetables, they can be used in pâtés, fish cakes, risotto, Cullen skink and any other recipe your imagination can stretch to. However you eat them, you’ll find their flavour unforgettable.

The haddock for our Arbroath smokies are landed in the North Sea and north-east Atlantic, and prepared by our partners in Arbroath.