Local haddock hot smoked in barrels in small batches under hessian – white fragrant flakes with no additives or dyes. Arbroath Smokies originated in the tiny village of Auchmithie where the Scandinavian influence brought about this delightful delicacy. Fishwives originally smoked the fish in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking.

In 20^thC fisher-folk began moving to Arbroath where it became known as the Arbroath Smokie. As traditions fell by the way side for modern quick-fix methods, many qualities were lost, and when his family business was bought by a large fish company, Iain Spink brought back the old tradition and is the man doing it the traditional barrel way – Iain R. Spink’s Original Smokies From Arbroath The Arbroath Smokie.  (PGI)

http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/arbroath-smokie/

photo: James Fraser