…That is one of the world’s great taste experiences… they are just unbelievably tasty.

Nick Nairn
Chef, restaurateur, author & presenter

…they are incomparable.

Jeremy Lee
Chef & food writer

…that’s as good as fish gets.

Neil Oliver
Archaeologist, historian, author & broadcaster

That is just beautiful. It is just perfect.

Kaye Adams
Presenter & columnist

I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.

Rosemary Schrager
Chef, teacher, author & presenter

That fish is just fantastic. It doesn’t really get better than that.

Oliver Rowe
Chef, restaurateur & presenter

I am not a fan of the term ‘food hero’… if I was forced to choose one person to bear that burden it would be Iain R. Spink, the guardian of the Arbroath Smokie…

Simon Majumdar
Food writer, author & broadcaster

They were delicious…

Gordon Ramsay
Chef, restaurateur, author & presenter

It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.

Martin Wishart
Food writer, author & columnist

…eye-opening, a revelation in taste and texture

Nigel Slater
Cook, food writer, author & presenter

That flavour was just so immense… A delight to eat your food… This man is creating a whole new culinary education.

Gary Rhodes
Chef, restaurateur, author & presenter

The moist warm flesh is divine. It is one of the best fish I have ever tasted.

Sue Lawrence
Food writer, author & columnist

Simply some of the most delicious fish I’ve ever had. Nice one, Iain.

Jamie Oliver
Chef, restaurateur, author & presenter

Arbroath Smokies from Iain R Spink
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Smokies and Parsnip Soup

The following recipe is kindly reproduced with Sue Lawrence's permission; and can be found in her book "A Cook's Tour of Scotland."

Ingredients

  • Extra virgin olive oil
  • 1 onion, peeled, chopped
  • 2 garlic cloves, peeled, chopped
  • 2 celery sticks, peeled, chopped
  • 2 tsp ground cumin
  • 1 kg parsnips, peeled, chopped
  • 1.2 litres hot chicken stock
  • 50ml dry white wine
  • 1 pair smokies boned, skinned and flaked

Method

  1. Heat 2 tbsp oil in a saucepan and gently fry the onion, garlic and celery for about 10 minutes.
  2. Add the cumin and stir. Add the parsnips and stir to coat in the oil.
  3. Cook for about 5 minutes then add the hot stock and a little salt and pepper and bring to the boil.
  4. Cover, reduce to a simmer and cook for about 25 minutes, or until tender.
  5. Tip into a liquidiser or blender with the wine, puree until smooth and then check the seasoning. Meanwhile, wrap the smokies in foil and heat in a low oven for 10-15 minutes.
  6. To serve, ladle the soup into warm bowls, top with some smokies, drizzle with oil.

Order Online

Buy Smokies Now
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Buy your Smokies now – your Smokies will keep in the fridge for a week and up to 3 months in the freezer.

Eat hot or cold – see our recipes page for more info. Smokies will keep in the fridge for a week and up to 3 months in the freezer. You’ll find more info in the FAQs

Did You Know?

EC ‘Protected Geographical Status’ means only haddock smoked using traditional methods within a five-mile radius of Arbroath can use the name ‘Arbroath Smokie.’

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