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Arbroath Smokies

These are small haddock, beheaded and cleaned, but left whole. They emanated from the area around Arbroath, just north of Dundee, in eastern Scotland. They are hot-smoked unlike 'finnan' haddock - so look darker in colour. They are usually eaten hot, in a similar style to kippers, or filleted and flaked and served in a cheese sauce.

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