Delicious!!. Kippers must be cooked before they are eaten. Home; All Categories. Smoking haddock to make Arbroath Smokies is still very much a cottage industry in Arbroath with a designated area within the town. Arbroath’s very real contribution to world cuisine. By using this site, you consent to our use of cookies. Once ready the sticks are laid across the top of the barrel approximately 3 feet above the fire, the lid is then closed and covered with a hessian cloth to let the fire breathe. 5 Seagate Updated April 1, 2019. The EU Protected Food Name identifies these foods and where their authenticity and origin can be guaranteed and grants them protection against imitation. Explore best places to eat smoked fish in Arbroath and nearby. Very nice. This is in contrast to normal smoked salmon which is produced predominately in kilns using a sawdust or wood shavings fire. [citation needed]. Excellent. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire. We specialise in making Smokies in the traditional way over an oak-wood fire. Having attained PGI Status in 2004 Arbroath Smokiescan only be produced within a 5 mile radius of our town centre and enjoy the same status as Parma Ham and Champagne. Not being a fan of, ... the waiter told my wife he and the chef had tried my, The Steeple Famous Fish & Chips - Mayfield Arbroath. [dubious – discuss] 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. No visit to East Scotland is complete without a visit to Arbroath and the chance to eat Arbroath smokies in this fishing town. probably the biggest address label in the world! Browse from our vast range of Smoked Fish, available to buy fresh online today from Arbroath Fresh Fish. Michelin . Arbroath Smokies only £11 Arbroath smokies have been produced in Arbroath by Alex Spink and Sons since 1977. Quick Fish Search. Next they are tied in pairs and hung on traditional wooden sticks to dry. These are small whole haddock (head off and cleaned, but otherwise left on the bone) which have been hot-smoked - in other words, smoked and cooked simultaneously. Smoking is one of the oldest ways of preserving foods and at Inverawe Smokehouses we continued this ancient art in our traditional smokehouse design. All of this serves to create a very hot, humid and smoky fire. Service is just superb! Golden Brown on the outside once opened a creamy flesh is revealed which has a lightly smoked and almost sweet flavour which has to be tasted to be believed. Arbroath smokies have been produced in Arbroath by Alex Spink and Sons since 1977. With PGI status in 2004, the traditional process was ensured. One great recipe to try is the traditional Scottish Cullen skink. It also offered them use of the modern harbour. The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland. Printed from Inverawe Website. 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. The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. They will be of the best quality for three months when frozen. The Arbroath smokie has a pronounced smoke aroma, as well as a smoked flavor, almost sweet, with a bit of salt. There are still smokehouses in back gardens to produce the Arbroath smokie. Before Arbroath smokies were given PGI status, producers made imitations that were smoked in electric kilns. Current location. FoodData Central. Visiting Arbroath in August, a place were we met 57 years ago whilst stationed at HMS Condor, we discovered Arbroath Fisheries. The taste is second to none either hot or cold just smoked exactly right and exceptionally moist. Compare reviews of sea bass and tuna. Please take the time to look around our site to find out about the wonderful fish we supply and the history of our company. These small, hot-smoked haddock are normally served warm, with a little melted butter and 'neeps and tatties'. Phone orders welcome 01241 878391. Using the finest Scottish haddock sourced from the cold waters of the North Sea our Arbroath Smokiesare still produced using traditional methods.