…That is one of the world’s great taste experiences… they are just unbelievably tasty.
Chef, restaurateur, author & presenter
…they are incomparable.
Chef & food writer
…that’s as good as fish gets.
Archaeologist, historian, author & broadcaster
That is just beautiful. It is just perfect.
Presenter & columnist
I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.
Chef, teacher, author & presenter
That fish is just fantastic. It doesn’t really get better than that.
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…
Food writer, author & broadcaster
They were delicious…
Chef, restaurateur, author & presenter
It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.
Food writer, author & columnist
…eye-opening, a revelation in taste and texture
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.
Chef, restaurateur, author & presenter
The moist warm flesh is divine. It is one of the best fish I have ever tasted.
Food writer, author & columnist
Simply some of the most delicious fish I’ve ever had. Nice one, Iain.
Chef, restaurateur, author & presenter
To A Smokie
For haggis some wad live an’ dee,
For Cullen skink or partan bree,
For Athole brose or kedgeree,
Or hokey-pokey;
Gie me that treasure o’ the sea,
An Arbroath smokie.
The end of ilka month’s first week,
To Doubledykes just see me streak,
The Farmers’ Market there to seek,
An’ in twa blinks,
I’ll hae a haddie at its peak,
Hot-smoked by Spink’s.
First, heidless, gutless fish they wale,
Tied up thegither by the tail,
An’ hing them ower a wooden rail
That then they steek,
To cook them through, frae bane to scale,
In vats o’ reek.
Then frae the smoke the fish are whipped,
An’ each oot on the coonter’s tipped,
Whaur frae the flesh the banes are ripped
By fingers nifty,
Till ane inside my poke is slipped,
For twa pund fifty.
Mony there are wha canna wait,
But pree theirs in the market straight;
I like to set mine on a plate,
Warm frae the grill;
Then royally I dine in state,
An’ eat my fill.
O Smokie, when I see you there,
Your riggs o’ ripened meat laid bare,
An’ scent your fragrance on the air,
I bless them both:
The fisherfolk wha bring sic fare,
An’ thee, Arbroath!
Christopher MacLachan,
October 2009
A Few Of Our Awards
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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
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