Arbroath Smokies

  • Product Code: Arbroath Smokies
  • Availability: In Stock
  • £8.99


Arbroath smokies are pairs of haddock – as opposed to kippers (which are herring) – tied at the tail, dry salted and then hot smoked over hardwood chips, traditionally in a ‘smokie’ pit made with a whisky barrel set in a hole in the ground.

They are ready to eat and taste fantastic when simply warmed under the grill and served with a knob of butter and a twist of pepper.

 

The Arbroath Smokies are packed in pairs & sizes will vary. However the minimum weight per pair will be 300g.

 

 

The Arbroath Smokies are cooked & ready to eat so Simply open & serve.

 

However if you would prefer to serve them warm then simply add a knob of butter and grill on a medium heat for 2 minutes either side.

 

As a guide we recommend that this product provides:

 

Per 100g

Energy KJ

428

Energy Kcal

102

Protein/g

47.9

Fat/g

 

Of which saturates

1.4

 

0.8

 

Carbohydrate /g

 

Of which Sugars

0.1

 

0

Salt/ g

1.4

 

Ingredients: Haddock, Salt, Natural Oak Smoke

 

 ALLERGENS: FISH

Arbroath Smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath, once populated with fisher folk of Scandinavian origin.

The fishwives originally smoked the fish in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking. At the start of the 20th century the first Auchmithie fisher-folk began moving to Arbroath, and the process soon became known as the Arbroath Smokie, as we know it today.

Only haddock can be used to produce an authentic ‘Arbroath Smokie.’ The fish are gutted at sea, washed and boxed ready for auction at the fish market. Once back in the fish house, they are headed and cleaned, or ‘sounded.’ They are then dry salted in tubs for a given period. This helps to draw excess moisture from the fish and toughens the skin in preparation for the smoking process. The length of salting time depends on the size of the fish and how fresh they are (amongst other factors). After salting, they are thoroughly washed off, then tied by the tail in ‘pairs’ and hung on sticks.

The smokie pit is then prepared. A hole is dug in the ground, and a half whisky barrel is set into it. The base of the barrel is lined with slates to protect it, and a hardwood fire of beech and oak is lit inside.

The sticks of fish are then placed over the pit and the hessian cover allows the fire to breathe and maintain the required heat. The number of layers and dampening of the ‘cloots’ depends on the weather, and may be adjusted throughout the smoking to prevent the fish either smoking too quickly and burning, or smoking too slowly and drying out. The cooking time is usually a minimum of 30–40 minutes but only an experienced smokie maker knows exactly when they are ready. The resultant golden brown fish, eaten straight from the barrel is a truly mouth-watering experience that has to be tasted to be believed!

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