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 20thC 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 however there are still a few carrying on the tradition of The Arbroath Smokie. (PGI)
photo: James Fraser