The Arbroath Smokie PGI 2004
The above has been made in the region for…. well no one knows for sure but it’s thought to go back to Viking times. More history can be found here. The secret of a great Smokie is a combination of a good Haddock, salt drying, heat, smoke and steam. The result is delicious and while it’s uses are many and varied straight from the barrell is said to be enough to make a braw man cry. There are currently eleven producers making this wonderful delight within Arboarth under the EC Protected Geographical Status mark. Iain R. Spink is probably one of the best known. This link will take you to the producers directory, many of which offer a delivery service and some cracking recipes.
Where to buy your Arbroath Smokie.