Scottish Foods-Drinks. Abroath Smokie.

Originally created in Arbroath, these haddock go through a traditional process dating back to the 1800s. First, they’re salted overnight to preserve them, then using a very hot, humid and smoky fire they’re cooked for around one hour.

To avoid burning the fish, it’s essential to use intense heat and thick smoke. This also provides the unique smoky taste and smell that people expect from Arbroath Smokies.