Our Arbroath Smokies continue to be crafted using the time-honored, traditional method that has been cherished for generations. These are petite, whole haddock, thoughtfully prepared with the heads removed and the fish cleaned, yet intentionally left on the bone to preserve their authentic character. The signature smokiness of Arbroath Smokies is achieved through dry salting and the art of hot-smoking over whisky barrels, a process that imparts a rich, peaty aroma and a truly distinctive flavour.
Notably, Arbroath Smokies earned the esteemed PGI Status in 2004, placing them in the same league as culinary treasures like Parma Ham and Champagne. This designation ensures that Arbroath Smokies can only be produced within a 5-mile radius of the town center, a geographical limitation that safeguards their genuine origin and quality. The entire production process is stringently monitored, guaranteeing that what you receive is the real deal; anything else is merely an imitation.
Once you unveil these golden-brown treasures, you'll discover a creamy, tender flesh that exudes a delicate smokiness and a subtly sweet flavour that defies description. It's a taste that truly must be experienced to be believed. Each order will receive a pair of fish still traditionally bound with twine at the very spot where they underwent the smoking process. Smokies are more than just a dish; they're a culinary tradition that has stood the test of time.
| Fresh | smoked | 4-600g | Skin on | Headless | On the bone | Serves 2-4 |
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