The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of

Arbroath Arbroath () or Aberbrothock ( gd, Obar Bhrothaig ) is a former royal burgh and the largest town in the council area of Angus, Scotland, with a population of 23,902. It lies on the North Sea coast some ENE of Dundee and SSW of Aberdeen. The ...

Angus, Scotland Angus ( sco, Angus; gd, Aonghas) is one of the 32 local government council areas of Scotland, a registration county and a lieutenancy area. The council area borders Aberdeenshire, Dundee City and Perth and Kinross. Main industries include agr ...

History

The Arbroath smokie is said to have originated in the small fishing village of

Auchmithie Auchmithie is a small fishing village in Angus, Scotland, three miles north east of the town of Arbroath. It sits atop a cliff of red sandstone conglomerate of Devonian date, approximately 120 feet above a shingle beach. Among the pebbles on th ...

, three miles northeast of

. 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, 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 Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

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 Kirkcaldy ( ; sco, Kirkcaldy; gd, Cair Chaladain) is a town and former royal burgh in Fife, on the east coast of Scotland. It is about north of Edinburgh and south-southwest of Dundee. The town had a recorded population of 49,460 in 2011, ...

Farmer's Market File:Auchmithie Harbour - geograph.org.uk - 24546.jpg, Auchmithie Harbour.

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

hardwood Hardwood is wood from dicot trees. These are usually found in broad-leaved temperate and tropical forests. In temperate and boreal latitudes they are mostly deciduous, but in tropics and subtropics mostly evergreen. Hardwood (which comes from ...

fire. 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 Jute is a long, soft, shiny bast fiber that can be spun into coarse, strong threads. It is produced from flowering plants in the genus ''Corchorus'', which is in the mallow family Malvaceae. The primary source of the fiber is ''Corchorus olit ...

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 Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have bee ...

, 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