Arbroath Smokies are a type of smoked
haddock – a speciality of the town of
Arbroath in
Angus,
Scotland.
History
The Arbroath Smokie originated in the
small fishing village of
Auchmithie, three miles northeast of
Arbroath. Local legend has it a store caught fire one night, destroying barrels of
haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of
Scandinavian descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of Scandinavia.
Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the
fit o' the toon. It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath Smokies, selling them in major supermarkets in the UK and online.
In 2004, the
European Commission registered the designation "Arbroath Smokies" as a
Protected Geographical Indication under the
EU's Protected Food Name Scheme, acknowledging its unique status.
Preparation
Arbroath Smokies are prepared using traditional methods dating back to the late 1800s.
The fish are first
salted overnight. They are then tied in pairs using hemp...
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