The Arbroath smokie is a type of smoked

haddock The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas wher ...

, and is a speciality of the town of Arbroath in Angus, Scotland.

History

The Arbroath smokie is said to have 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

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

Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, Norway, and Swe ...

n 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, 15 local businesses produce Arbroath smokies, selling them in major supermarkets in the UK and online. In 2004, the

European Commission The European Commission (EC) is the executive of the European Union (EU). It operates as a cabinet government, with 27 members of the Commission (informally known as "Commissioners") headed by a President. It includes an administrative body ...

registered the designation "Arbroath smokies" as a Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status.Wilson, Neil and Murphy, Alan (2008
''Scotland''
Page 240, Lonely Planet. . File:Arbroath Smokies - geograph.org.uk - 462399.jpg, Arbroath smokies at the Kirkcaldy Farmer's Market File:Auchmithie Harbour - geograph.org.uk - 24546.jpg, Auchmithie Harbour. Auchmithie is the true home of the "Arbroath" smokie File:Brothock Burn - geograph.org.uk - 725569.jpg, Brothock Burn, traditional home of the fishers. There are still smokehouses in back gardens to produce the Arbroath smokie

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 twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "

kiln A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...

stick" fits between the two tied smokies, one fish on either side. The sticks are then used to hang the dried

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

in a special barrel containing a hardwood

fire Fire is the rapid oxidation of a material (the fuel) in the exothermic chemical process of combustion, releasing heat, light, and various reaction products. At a certain point in the combustion reaction, called the ignition point, flames a ...

. When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat.

Notes

References

* Madison Books (2007
''1,001 Foods to Die For''
Page 283, Andrews McMeel Publishing. . * Paston-Williams, Sara (2006
''Fish: Recipes from a Busy Island''
Page 132, National Trust Books. . * Sweetser, Wendy (2009
''The Connoisseur's Guide to Fish & Seafood''
Page 194, Sterling Publishing Company,. .

External links

BBC Food - Recipes for Arbroath smokies

The History of the Smokie - Documentary film about the history of the Arbroath smokie

Arbroath smokie Online Recipes

Arbroath smokie Recipes
{{Scottish cuisine Smoked fish Food preservation Arbroath British products with protected designation of origin Scottish cuisine British cuisine Fish processing

History

Preparation

See also

Notes

References

External links