How to Make Arbroath Smokie: A Traditional Scottish Delicacy

--- published by foodie Parmod.

Arbroath smokies are a cherished Scottish delicacy, deeply rooted in the fishing traditions of the small coastal town of Arbroath, in Angus, Scotland. This unique method of preparing haddock has been passed down through generations and is protected under the European Union's Protected Geographical Indication (PGI) status. In this guide, we’ll explore how to make Arbroath smokies the traditional way, right in your back garden.

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🐟 What Is an Arbroath Smokie?

An Arbroath smokie is a whole haddock that has been salted, dried, and hot-smoked over a hardwood fire. It’s not just smoked haddock—it’s a specific process with distinct flavour and texture. The end result is a golden, flaky, smoky fish with a savoury-sweet aroma and moist flesh.

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🧂 Ingredients & Equipment

Ingredients:

Fresh whole haddock (cleaned, gutted, and head-on)

Coarse sea salt

Water

Equipment:

Smoking pit or barrel (you can also use a covered barbecue with a smoking setup)

Hardwood chips (oak is traditional)

Wire or jute twine

Wooden sticks or metal rods (for hanging fish)

Hessian sack or damp cloth (to retain smoke)

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🕰 Step-by-Step: How to Make Arbroath Smokies

1. Source the Right Haddock

Buy the freshest haddock you can find. The fish should be whole, cleaned, and preferably around 500g–700g in weight. Traditional Arbroath smokies are made with fish that are split but still joined at the tail.

2. Salt the Fish

To preserve and flavour the fish, prepare a strong brine using sea salt and cold water (about 300g salt to every litre of water). Soak the haddock in the brine for 1 to 1.5 hours. This helps to firm up the flesh and add seasoning.

3. Dry the Fish

After salting, remove the fish from the brine and hang them in a cool, dry place to air-dry for 2–3 hours. You want the surface of the fish to become slightly tacky; this helps the smoke adhere during cooking.

4. Prepare the Smokie Pit

Traditionally, smokies are cooked in a barrel or pit lined with a hardwood fire. Set up a layer of smouldering oak chips in the bottom of your smoker or barbecue. Position a wire rack or rod above the wood to hang the fish.

5. Hang the Fish

Tie the pairs of fish together at the tail using twine. Hang them over the rod or rack with the open cavity facing down to let any moisture drain. Keep them above the wood chips but close enough to benefit from the heat and smoke.

6. Cover and Smoke

Drape a damp hessian sack or cloth over the smoker to trap the smoke inside. This creates the traditional hot-smoking environment. Smoke the fish for 30–60 minutes, depending on size. The fish should turn golden brown and have a distinct smoky aroma when done.

7. Check for Doneness

The flesh should flake easily and be hot all the way through. The skin will be slightly charred but peel away easily. Once cooked, the smokies are ready to eat warm or cold.

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🧁 How to Serve Arbroath Smokies

Arbroath smokies are incredibly versatile. Enjoy them with:

Poached eggs and toast for a traditional Scottish breakfast

A drizzle of lemon and cracked black pepper

Mashed potatoes and greens

Mixed into pasta with cream and herbs

In a savoury smokie pâté or fishcake

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🕰 Storage Tips

Arbroath smokies are best eaten fresh but will keep in the fridge for 2–3 days. Wrap them in greaseproof paper and store in an airtight container. They can also be frozen for up to one month.

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🇬🇧 Why Try Making Arbroath Smokies?

Making Arbroath smokies at home is a fantastic way to honour a unique Scottish tradition and enjoy a truly artisanal product. While it may take some setup, the end result is worth it—flavourful, rustic, and deeply satisfying.

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📌 Final Thoughts

Arbroath smokies are more than just smoked fish—they’re a piece of Scottish heritage. Whether you’re a foodie, a fan of traditional recipes, or simply curious about regional British cuisine, learning how to make Arbroath smokies is a rewarding experience. Try it yourself, and you’ll understand why this delicacy has stood the test of time.

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--- write ✍️ by foodie Parmod.