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