This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review