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What is a Smokie?The Arbroath Smokie is haddock, smoked overhardwood, using a specific process, in and aroundthe small fishing town of Arbroath in Angus.

The Smokie has a protected status under Europeanlaw (PGI Status), which means that it can only becalled an Arbroath Smokie if it is produced in thetraditional specified manner and within a five mileradius of the town.

The Arbroath Smokie is a truly regional Scottishdelicacy, which has achieved worldwide recognitionwith chefs and visitors, throughout the world, for itsunique flavour and quality of taste.

How is it produced?The fish are first salted overnight. They are then tiedin pairs using hemp twine, and left overnight to dry.

Once they have been salted, tied and dried, theyare 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 tohang the dried fish in a special barrel containing ahardwood fire. The base of the barrel is lined withslates to protect it and a hardwood fire of beechand oak is lit inside.

When the fish are hung over the fire, the top of thebarrel is covered with a lid and sealed around theedges with wet jute sacks (the water prevents thejute sacks from catching fire). All of this serves tocreate a very hot, humid and smoky fire. Theintense heat and thick smoke is essential if the fishare to be cooked, not burned and to have thestrong, smoky taste and smell people expect fromArbroath Smokies. The sticks of haddock are thenplaced over the smoking ‘pit’ and then, with thetrue art of the smoker, cooked until the golden-copper tones of a true Arbroath Smokie is achieved.

Typically in less than an hour of smoking, the fish areready to eat.

The origins of the ‘Arbroath Smokie’ beginin the small fishing village of Auchmithie,which lies three miles north of Arbroath.No one can say for certain where thismethod for preparing fish first came from,however the generally accepted story isthat it came across with Scandinaviansettlers, during the time of Viking activityalong the coasts of Scotland. TheScandanavians have a great tradition in‘smoked seafood’.

Contrary to popular myth the Vikings werenot only raiders, but were also traders and

settlers. In Hay’s ‘History of Arbroath’ (pub.1895) page six, chapter two, he states “onthe east coast of Forfarshire, the Norsegalleys made occasional appearances, and itmay be that the old colonies of fishers onthe coast, such as those at Auchmithie nearArbroath, obviously of Scandinaviandescent, were planted at this period.”

The first known recording of the village ofAuchmithie was in the Chartulary Recordsof Arbroath Abbey in 1434. At the end ofthe 18th century the village supportedsome 180 people and six fishing boats. By

The SmokieStory…

Taste it...The Arbroath Smokie has a unique savoury flavour and succulent creamy colouredmeat. It is a favourite amongst chefs for its flavours and versatility, being used in allmanner of dishes from starters to desserts.

While visiting the area, take the time to try an authentic Arbroath Smokie dish at oneof our fantastic local restaurants or cafes.

the end of the 19th Century the village wasin its prime with a population of around400, with 12 white fish boats and six largeboats, which followed the herring fishingand 20 or so small boats engaged in lobsterand crab fishing.

The fishwives, smoking the fish on sticks,originally put them onto halved whiskybarrels with fires underneath, and thesmoke was trapped under layers of coarsesacking, provided by the jute mills in thelocal area. The world famous ArbroathSmokie follows a process, which is typicalof similar smoking processes carried out tothis day in Scandinavia and this providesfurther credence to the Scandinavianinfluence of its beginning.

In the late 19th century, the fisher peoplebegan to move to Arbroath, being lured bythe promise of better housing, a betterharbour and overall better prospectspromised by the Town Council of the time.They settled in the area of Arbroath knownas the Fit o’ the Toon, and became one ofthe greatest contributors to Arbroath’seconomy. Their Arbroath Smokieinadvertently created something, which was

to become the signature of Arbroath andwhich perhaps more than any other singlething, has made Arbroath a householdword throughout the country and evenoverseas.

There are several theories put forward asto the true origin of the Arbroath Smokie.One of the most popular relates to acottage in Auchmithie in which haddockswere hanging up to be dried forpreservation purposes. Unfortunately a firebroke out and burned the house to theground. Reputedly, it was then, whilst siftingthrough the ashes, wood, dust andassociated debris that the ‘Smokies’ werediscovered. This seems an unlikely story,however it is this romanticised version ofthe Smokie’s origin which is commonlyheard around Arbroath’s Fit o’ the Toon.

The Arbroath Smokie is the living legacy ofthe fishing community of Auchmithie andArbroath.

This was adapted from the history of the ArbroathSmokie by Iain R Spink and R R Spink, seewww.arbroathsmokies.net

1. But’n’Ben

1-2 Auchmithie, by Arbroath, DD11 5SQT: 01241 877223www.butnbenauchmithie.co.uk

We use local produce to enhance ourwonderfully traditional yet creative menu. Thefreshest possible end-product can only beachieved if the ingredients have travelled theleast distance.

Crabs, lobster and other shellfish are caught buta stone’s throw from the shores of Auchmithie.Local farmers provide useful advice on fruit andvegetable varieties, ensuring the best possibleseasonal menus are achieved and the freshest ofproduce is available on the menus.

Our signature dish is the Arbroath SmokiePancake, a truly delicious savoury dish whichlives up to its excellent reputation.

2. Darling’s Coffee Shop

134 High Street, ArbroathT: 01241 238375www.facebook.com/DarlingsCoffee

A café run as a social enterprise in the centre ofArbroath, Darling’s has a welcoming andrelaxing atmosphere, serving a range of lightlunches and drinks, using local produce. Lookout for our weekly specials board, whichregularly features Arbroath Smokie inspireddishes.

5. The Bell Rock

3 Ladyloan, Arbroath, DD11 1PWT: 01241 873656www.thebellrock.com

We are an award winning fish and chiprestaurant and takeaway, which prides itself onusing fresh quality ingredients.

Come into our takeaway or restaurant and haveyour food freshly cooked just for you. We alsodo the world famous local delicacy, theArbroath Smokie, as a battered or breadedtreat. A fantastic way to enjoy ArbroathSmokies with the skin and bones removed!

4. The Harbourside Grill

61 Ladybridge Street, Arbroath, DD11 1AXT: 01241 878104www.harboursidegrill.co.uk

You’ll find us near the harbour overlooking theBrothock Burn with a great view of the Marina.

We are a family restaurant which offers a widevariety of dishes from steak to lobsters, chickento fresh burgers. There is a choice for the entirefamily. The famous Arbroath Smokie is servedeveryday and we have extra seafood weekendspecials, often sourced straight from the boatsin the harbour!

6. The Old Boatyard Restaurant

Fishmarket Quay, Arbroath, DD11 1PST: 01241 879995

We pride ourselves on featuring local and freshproduce in our restaurant. The Arbroath Smokieis used throughout our menu, which featuresSmokie chowder and Smokie paté. Fresh locallobsters and langoustines are also served withAngus steaks and local strawberries andraspberries are available for dessert. Or why nottry something different for dessert with ourSmokie ice-cream!

7. Sugar & Spice

9-13 High Street, Arbroath, DD11 1BET: 01241 437500www.sugarandspiceshop.co.uk

A traditional tearoom and restaurant where weserve quality food, seven days a week, usinglocally sourced fresh produce. Our menuincludes the freshest Arbroath Smokies from M & M Smith, served in many ways, as well asour homemade Clootie dumplings, with manymore delights in between!

8. Webmors

66 High Street, Arbroath, DD11 1AWT: 01241 873987www.facebook.com/webmors

Situated beside the Webster Theatre, we areopen seven days a week, serving a range ofmeals, light lunches and drinks. We use fresh,local ingredients such as the Arbroath Smokie,which is used in our ‘Haddie Pot’ starter. Theideal place to enjoy a pre-theatre meal!

3. Gordon’s Restaurant with Rooms

Main Street, Inverkeilor, DD11 5RNT: 01241 830364www.gordonsrestaurant.co.uk

We fulfil visitors high expectations with the useof local produce when it is in season and ofbest quality.

Our food is cooked with respect, keeping itsnatural flavour in exciting dishes, such as asummer starter of warm Arbroath Smokiemousse with Angus plum tomato dressing.

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ARBROATH

Eat it...There are a number of producers in the town who use the traditional methods tomake the Arbroath Smokie. They are mostly still located in the old fisher family area ofthe ‘Fit O’ The Toon’. Take a walk down to the harbour and explore this old part ofthe town, buy a Smokie and enjoy the taste while relaxing at the Harbourside.

The producers all sell authentic Arbroath Smokies, made using the traditional methodand some also sell Smokie Pate, Smokie Pies and other tasty Smokie-based fare.

9. Alex Spink & Sons

24 Seagate, Arbroath DD11 1BJT: 01241 879056www.arbroathsmokiesonline.co.uk

10. Arbroath Fisheries

5 Seagate, Arbroath DD11 1BJT: 01241 872331www.arbroath-smokie.co.uk

11. Arbroath Smokies Direct

46 Ladybridge Street, Arbroath DD11 1AXT: 01241 876254www.arbroathsmokiesdirect.co.uk/

12. B. Swankie Fishmongers

10 East Mary Street, Arbroath DD11 1PRT: 01241 875213

13. David Cargill Fishmongers

31 West Newgate, Arbroath, DD11 1BZT: 01241 873958

14. Derek Spink Fishmerchants

51-55 High Street, Arbroath DD11 1ANT: 01241 875732

15. E & O Fish

East Grimsby, Arbroath DD11 1NXT: 01241 873575

16. M & M Smith

22 High Street, Arbroath DD11 1BDT: 01241 877836

17. M & M Spink

10 Marketgate, Arbroath DD11 1AYT: 01241 875287

18. Stuart’s Fresh Fish

46 Ladybridge Street, Arbroath, DD11 1AXT: 01241 876254www.arbroathsmokiesdirect.co.uk/

Original Smokies from Arbroath

T: 01241 860303www.arbroathsmokies.net

Iain R Spink’s mobile Arbroath Smokie‘roadshow’ demonstrates and promotes theArbroath Smokie at numerous events andmarkets around the country. The on-site smokingof the fish in the barrels has proven to be a bigattraction and entices many new customers to trythe product at its very best; freshly made, straightfrom the fire. Iain started up his mobile ArbroathSmokie demonstrations over 12 years ago, and isnow regarded as something of an ambassadorfor the product, featuring on television, radioand even writing “The Arbroath Smokie Bible”.

If you want to experience Iain’s ArbroathSmokies for yourself, check his website eventscalendar to plan your visit to Iain Spink’sOriginal Smokies From Arbroath.

Where to find Smokies

Inverness

Aberdeen

DundeeARBROATH

Perth

Glasgow EdinburghTo help plan your journey, and for moreinformation about where to stay, where to eatand what events are on throughout the year,please visit www.angusahead.com.

Ingredients

(SERVES 4)

1 pair of Arbroath Smokies (bones and flesh picked)

2 eggs1⁄3 pt of white sauce

1oz butter

Small amount of grated cheese

Method

1. Make your white sauce (works also with a packetsauce if preferred).

2. Separate the eggs and beat egg white to stiffen.

3. Fold egg yolk into the flaked Smokie and add to thewhite sauce.

4. Fold the egg whites into the white sauce and addthe cheese and butter.

5. Pour the mixture into an oven proof dish and cookat 180oC for 20 minutes and until golden brown ontop.

Stuart’s Smokie PieBy Stuart’s Fresh Fish, Ladybridge Street, Arbroath

Ingredients

(SERVES 4)

1 medium onion – finely chopped

1pt milk

1pt double cream

3 Arbroath Smokies (bones and flesh picked)

2lb potatoes

Salt and pepper

2 chicken stock cubes

2oz butter

Method

1. Finely chop onion and soften in butter.

2. Dice potatoes and add to pot.

3. Put all remaining ingredients in pot and cook untilpotatoes are soft.

4. Check seasoning and serve with crusty bread.

Arbroath Smokie Cullen SkinkBy The Harbourside Grill, Ladybridge Street, Arbroath

Ingredients

(SERVES 4)

1 pair of Arbroath Smokies(bones and flesh picked)

2 tbsps Scottish rapeseed oil

100ml of white wine

1 onion, finely chopped

1-2 cloves of garlic, finely chopped

400g of risotto rice

1 tbsp of white wine vinegar

Seasoning to taste

150g of frozen peas

4 eggs

100-200g grated cheese

50g of butter

1 lemon, grated zest only

Bunch of parsley, fine chopped

30g of chives, fine chopped

Method

1. Place Smokie bones in a pan and cover with water,bring to the boil and simmer to make stock.

2. In a separate pan, heat rapeseed oil, add theonions and garlic and fry until soft, then add therisotto rice and keep stirring until it starts to looktranslucent.

3. Add wine to the pan to cover the rice and add agood pinch of sea salt. Once all of the wine hasbeen absorbed, add a ladleful of Smokie fish stock.Keep adding ladlefuls of stock and stirring, allowingeach ladleful to be absorbed before adding thenext. This step takes roughly 15 minutes.

4. Meanwhile poach your eggs in boiling water withwhite wine vinegar.

5. Make gremolata by mixing half a clove of finelychopped garlic with the parsley and lemon zest,with seasoning and a little oil.

6. Check risotto, add stock until your rice is soft, butstill has a bite. Then remove from the heat and addthe Smokie meat, the grated cheese and frozenpeas. Stir well and then add a knob of butter to thepan and place a lid or some foil on the pan andallow to rest for two minutes.

7. Season the risotto, mix in the chives and servetopped with a poached egg and a drizzle ofgremolata.

For more information on monthly Farmers’ Marketssee www.angusfarmersmarket.co.uk

Arbroath Smokie RisottoBy Hayley Wilkes, Resident Chef, Angus Farmers’ Market

The Declaration of Arbroath in 1320 is oneof the most important documents inScottish history – it is the foundingdocument of the Scottish nation. Yet, if youask people what they associate withScotland’s north-east town of Arbroath, theanswer they invariably give is the Smokie.Not only has the humble Arbroath Smokiebeen awarded Protected GeographicalInterest status by the EuropeanCommission on par with Parma Ham andChampagne, it also has its own officialtartan.

The idea of Arbroath fish merchantCampbell Scott, the tartan was developedin partnership with wife Fiona and theStrathmore Woollen Company, based inForfar. The first step was to decide whichcolours should be included in the designand the final result was red, to representthe red sandstone of Arbroath’s famous

Abbey where the Declaration of Arbroathwas signed in 1320; blue and white, torepresent the sea which provides thehaddock for making into Smokies; scarlet,for the fire in the barrel which provides theSmokies with their unique taste and finally,golden yellow to represent the delicacyitself. The tartan has three golden yellowlines running through it to represent thesticks on which the Smokies hang whenbeing cured.

Campbell sells worldwide through hiswebsite and the main idea behind theSmokie tartan was to give the hugeinternational family of Scottish descent,something to celebrate their heritage withby wearing the Smokie tartan.

The Arbroath Smokie Tartan is availableexclusively through www.arbroath-smokie.co.uk

The Arbroath SmokieTartanAs befits his passion forthe subject, Iain haswritten a book aboutthe history, preparationand versatility of thisunique delicacy. The‘Arbroath Smokie Bible’ isavailable now. “The Arbroath Smokie is one ofScotland’s best loved traditional fishdelicacies, taking its name from the smallcoastal town in the county of Angus it hasbeen on the menu for a thousand years.Unlike its famous fishy relatives, FinnanHaddies and Loch Fyne Kippers, which arecold-smoked and require cooking beforeheating, Arbroath Smokies are uniquelyhot-smoked, making them ready to eatstraight from the smoker.”

“In this book, Iain R. Spink, whose familyhave been involved in this traditional way ofcooking haddock for five generations,introduces the history of the Smokie anddivulges the process involved in itspreparation. He also explores its enormousversatility in 30 mouth-watering recipes forall occasions, from Arbroath Smokie andLeek Chowder, and Luxury Fish Pie toTagliatelle with Creamy Lemon Smokie,and Arbroath Smokie and Spinach Gratin.”

For more information on The ArbroathSmokie Bible see www.arbroathsmokies.net/buy-smokies-online.html

Fiona, Jane and Campbell Scott launch the Smokie Tartan in Arbroath

The Arbroath Smokie Bible