DISH RESEARCH · Dish
Arbroath smokie
Scottish whole haddock salted, dried and hot-smoked over a hardwood fire.
About Arbroath smokie
An Arbroath smokie is a protected Scottish whole haddock from the Arbroath area. The official specification pairs hand-cleaned fish, cures them in dry salt, dries them and hot-smokes them over a traditional open hardwood fire.
The haddock has a mild fish flavour, a light smoky tang and a gentle saltiness. The intense but short hot-smoking process keeps the flesh sweet and succulent while giving the skin a deeper cured flavour.
A finished smokie is deep golden to mid-brown outside and creamy white within. Its outer surface is dry, while the interior stays moist and juicy, with soft flakes that lift readily from the bone.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arbroath smokie
Defra protected Arbroath Smokies specification.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole haddock:
- Dry salt:
Origins & food traditions
The official protected specification links the product to Auchmithie and Arbroath in Angus and confines production to the defined local coastal corridor. This profile follows that protected regional style rather than a generic smoked haddock.
Countries
- United Kingdom
- United KingdomCatalogue link pending review
Cuisines & regions
- Scottish
- Scottish cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.