How to Make Arbroath Smokie: A Scottish Culinary Treasure

When it comes to traditional Scottish foods, few dishes are as distinctive and historic as the Arbroath Smokie. Originating from the small fishing town of Arbroath on the east coast of Scotland, this delicacy of smoked haddock boasts a rich, savoury flavour and a flaky texture that sets it apart from all other smoked fish.

--- published by foodie Parmod.

📜 What Is an Arbroath Smokie?

An Arbroath Smokie is a whole haddock that has been salted, dried and hot-smoked over hardwood, traditionallyin a barrel or smoker. The result is a golden-brown fish with a sweet, smoky aroma and melt-in-the-mouth texture. It’s typically eaten hot, straight from the smoker, or gently reheated for breakfast, lunch, or supper.

Unlike cold-smoked fish like kippers or salmon, Arbroath Smokies are fully cooked during the smoking process.

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🐟 The History of the Arbroath Smokie

The Arbroath Smokie dates back to the 19th century and is believed to have originated in the nearby village of Auchmithie. Local legend tells of a cottage fire that accidentally cooked a barrel of salt-cured haddock — resulting in a delicious, smoky surprise.

The fish eventually became associated with Arbroath, where it gained popularity and commercial success. Today, the Arbroath Smokie has Protected Geographical Indication (PGI) status, meaning only fish prepared using traditional methods within five miles of Arbroath can be officially sold under the name.

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🛒 Ingredients & Equipment

To make a version of Arbroath Smokies at home (note: not for PGI sale), you’ll need:

Ingredients:

2 fresh haddock (gutted, head-on, and cleaned)

Coarse sea salt (for curing)

Cold water (for rinsing)

Equipment:

A smoker or BBQ with a lid

Wire hooks or string (for hanging the fish)

Hardwood chips (e.g. oak or beech)

A metal drum, bucket smoker, or offset smoker

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🔥 How to Make Arbroath Smokies at Home

Note: This is an inspired home version. Authentic Arbroath Smokies must be produced using traditional methods within Arbroath.

Step 1: Salt the Haddock

Rub the cleaned haddock generously with coarse sea salt and leave them in a tray to cure for 1 to 2 hours. This helps firm the flesh and draws out moisture while enhancing the flavour.

Step 2: Rinse and Dry

After curing, rinse the fish thoroughly in cold water to remove excess salt. Pat dry with a clean cloth or paper towel.

Leave the haddock to air-dry for 1–2 hours. Traditionally, the fish are hung in pairs by the tail to dry naturally in the sea breeze, but you can use a well-ventilated kitchen or porch.

Step 3: Prepare the Smoker

Light your smoker or BBQ and bring it to a temperature of 120–140°C (248–284°F). Add hardwood chips to produce a steady stream of smoke.

Hang the haddock by the tails using wire hooks or string over the smoker. Ensure the fish are suspended above the heat source but not touching it.

Step 4: Smoke the Fish

Smoke the haddock for about 45 minutes to 1 hour, until the flesh is opaque, flaky, and golden-brown. The skin should be slightly crisped and the aroma wonderfully smoky.

Use a thermometer to check the internal temperature of the fish – it should reach at least 63°C (145°F).

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🍽️ How to Serve Arbroath Smokies

Traditionally served hot and freshly smoked, Arbroath Smokies can also be enjoyed cold or gently reheated. Try them:

Flaked over scrambled eggs or creamy mashed potatoes

In a smokie fish pie with white sauce and parsley

On toast with lemon and black pepper

In soups, chowders or kedgeree

With a poached egg and hollandaise for a smoky take on eggs royale

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❄️ Storage Tips

Keep freshly smoked Arbroath Smokies in the fridge for up to 3 days.

Freeze (wrapped tightly) for up to 1 month, but note that texture may change slightly on defrosting.

Reheat gently in foil in a low oven or under the grill.

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🇬🇧 Final Thoughts

Making Arbroath Smokies at home may take a bit of effort, but the result is a beautifully smoked fish steeped in Scottish tradition and flavour. Whether you’re preparing them for a Sunday breakfast or a Scottish-themed supper, this dish is sure to impress with its rich history and unforgettable taste.

--- write ✍️ by foodie Parmod.

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