…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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Arbroath Smokie Cullen Spink Recipe

This variation by myself of a famous traditional Scottish soup, but using Arbroath Smokies, is cheap, easy to make, filling and healthy. I recommend it as almost a meal in itself. R.R. Spink

Ingredients (4 servings)

  • 1 Pair (450g approx) Arbroath Smokies (flesh flaked carefully from the bone)
  • 300ml water
  • 2 med onions (finely chopped)
  • 3 large potatoes (peeled and thinly sliced)
  • Pinch of cayenne pepper
  • Quarter teaspoon turmeric
  • 475ml whole milk
  • 25g butter
  • Salt (if necessary)


  1. Place the flaked smokie in a med saucepan with the water. Bring gently to the boil and immediately set aside from the heat. Do not break the flakes further. After 10 minutes, using a slotted spoon, lift the fish from the water and set aside on a plate.
  2. Strain the cooking liquid into a bowl. Clean the saucepan and return the cooking liquid to it. Add the onions, potatoes, turmeric, and cayenne. Cover the pan and cook until the potatoes are soft (about 20/25 minutes).
  3. When the potatoes are cooked, remove the pan from the heat. Mash the potatoes with the onions and the cooking liquid using a potato masher. Gradually add the milk, stirring constantly, until it is blended with the potatoes. Return the pan to low heat.
  4. Add the flaked smokie and butter. Cook the mixture until it is hot, gently stirring, but do not boil. Taste and add salt if necessary (remember the smokies already contain salt!).
  5. Just before serving and in the soup bowl pour a swirl of cream to the centre, and garnish with a little chopped fresh parsley.


The smokies will flake easier from the bone and skin, if warmed for 60 secs on medium in a 1000w microwave.

Spoil yourself by adding and mixing in a dash of double cream at the end.

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Buy Smokies Now

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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