Arbroath smokie - Wikipedia, the free encyclopedia

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Arbroath smokie
From Wikipedia, the free encyclopedia

The Arbroath smokie is a type of smoked haddock a

speciality of the town of Arbroath in Angus, Scotland.

Contents
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2
3
4
5
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History
Preparation
See also
Notes
References
External links

Racks of haddock in a homemade smoker.

Smouldering at the bottom are hardwood wood
chips. The sacking at the back is used to cover the
racks while they are smoked.

History
The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles
northeast of Arbroath.[1] 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, some 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 under the EU's Protected Food Name Scheme, acknowledging its unique status.[2]

Arbroath smokies at the Kirkcaldy

Farmer's Market

Auchmithie Harbour. Auchmithie is

the true home of the "Arbroath"
smokie,

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Arbroath smokie - Wikipedia, the free encyclopedia

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https://en.wikipedia.org/wiki/Arbroath_smokie

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 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 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.

See also
Finnan Haddie
List of smoked foods
Scottish cuisine

Notes
1. Bold, Alan (1989). Scotland: A Literary Guide. Routledge. p. 30. "As well as being credited with the creation of
the Arbroath Smokie [...]"
2. Wilson, Neil and Murphy, Alan (2008) Scotland (http://books.google.co.nz/books?id=o8NxH18O_U8C&
pg=PA240&dq=%22Arbroath+smokie%22&hl=en&sa=X&ei=dCHRT8_4E-nQmAWS0tmaDw&
ved=0CDsQ6AEwAQ#v=onepage&q=%22Arbroath%20smokie%22&f=false) Page 240, Lonely Planet. ISBN
9781741047257.

References
Madison Books (2007) 1,001 Foods to Die For (http://books.google.co.nz
/books?id=ptZgNoobsyUC&pg=PA284&dq=%22Arbroath+smokie%22&hl=en&

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https://en.wikipedia.org/wiki/Arbroath_smokie

sa=X&ei=dCHRT8_4E-nQmAWS0tmaDw&ved=0CIMBEOgBMA0#v=onepage&
q=%22Arbroath%20smokie%22&f=false) Page 283, Andrews McMeel Publishing. ISBN
9780740770432.
Paston-Williams, Sara (2006) Fish: Recipes from a Busy Island (http://books.google.co.nz
/books?id=aJoDxN4T-eEC&pg=PA132&dq=%22Arbroath+smokie%22&hl=en&
sa=X&ei=dCHRT8_4E-nQmAWS0tmaDw&ved=0CE8Q6AEwBA#v=onepage&
q=%22Arbroath%20smokie%22&f=false) Page 132, National Trust Books. ISBN 9781905400072.
Sweetser, Wendy (2009) The Connoisseur's Guide to Fish & Seafood (http://books.google.co.nz
/books?id=eHrvJQGiObEC&pg=PA194&dq=%22Arbroath+smokie%22&hl=en&
sa=X&ei=dCHRT8_4E-nQmAWS0tmaDw&ved=0CIoBEOgBMA4#v=onepage&
q=%22Arbroath%20smokie%22&f=false) Page 194, Sterling Publishing Company,. ISBN
9781402770517.

External links
BBC Food - Recipes for Arbroath smokies (http://www.bbc.co.uk/food/recipes
/mostof_smokies.shtml)
The History of the Smokie - Documentary film about the history of the Arbroath smokie
(http://www.historyofthesmokie.co.uk)
Arbroath smokie Online Recipes (http://www.arbroathsmokiesonline.co.uk/recipes/)
Arbroath smokie Recipes (http://www.arbroathsmokies.net/recipes.php)
Retrieved from "https://en.wikipedia.org/w/index.php?title=Arbroath_smokie&oldid=690338030"
Categories: Marine edible fish Smoked fish Food preservation Angus
British products with protected designation of origin Scottish cuisine British cuisine Fish processing
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