…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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Everything You Need To Know…

  • What type of fish are Arbroath Smokies made from?

    Authentic ‘Arbroath Smokies’ can only be made from haddock.

  • What is the difference between an 'Arbroath Smokie' and a kipper?

    An ‘Arbroath Smokie’ is a hot-smoked haddock, whereas a kipper is a cold-smoked herring. The hot-smoking process cooks and smokes the fish at the same time. The cooking/smoking time is approximately 40 - 60 minutes, after which time the fish is ready to eat. Cold-smoking takes place usually overnight, after which time the fish is only flavoured with the smoke, and the fish requires further cooking before consumption.

  • What type of wood do you use?

    Virtually any hardwood can be used, but each ‘Arbroath Smokie’ maker has his own preferred hardwood. My personal preference is an oak/beech mixture, which I find gives a pleasant, subtle smokey flavour.

  • How long do they take to cook?

    As stated above, approximately 40 - 60 minutes. However, there are many variables which may affect the cooking time, such as humidity, wind, size of fish, dryness of the wood, to name but a few.

  • How long will they keep? Can they be frozen?

    After getting them fresh from the barrel, they can be kept refrigerated for up to 7 days. Alternatively, they can be frozen for up to 3 months if packed and stored properly.

  • What's the best way to pack them for storage in the freezer?

    The Smokies need to be tightly wrapped; squeeze out as much air as possible to help prevent freezer burn. Ideal packaging is a plastic freezer bag - make sure that they are tightly sealed, and label with date of freezing. Ideally freeze on day of purchase; the sooner they are frozen, the better the condition of the food when thawed. When required for use, remove packaging and thaw overnight in the fridge..

  • How do I cook them? Can they be reheated?

    A Smokie can be eaten cold, or reheated in the microwave for a couple of minutes. For more information and ideas, please refer to the Recipes page.

The Arbroath Smokie Bible

 Arbroath Smokie Bible

Iain’s written a book! ‘The Arbroath Smokie Bible’ includes the history of the Smokie, the skilled process involved in its preparation plus a collection of recipes.

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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