Arbroath Smokie
Encyclopedia
Arbroath Smokies are a type of smoked haddock
– a speciality of the town of Arbroath
in Angus
, Scotland
.
of Auchmithie
, three miles northeast of Arbroath
. Local legend has it a store caught fire one night, destroying barrels of haddock
preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavia
n descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of Scandinavia.
Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the fit o' the toon. It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath Smokies, selling them in major supermarkets in the UK and online.
In 2004, the European Commission
registered the designation "Arbroath Smokies" as a Protected Geographical Indication
under the EU's Protected Food Name Scheme, acknowledging its unique status.
The fish are first salted
overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln
stick" fits between the two tied Smokies, one fish on either side. The sticks are then used to hang the dried fish
in a special barrel containing a hardwood
fire
.
When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute
sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath Smokies. Typically in less than an hour of smoking, the fish are ready to eat.
Haddock
The haddock , also known as the offshore hake, is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially....
– a speciality of the town of Arbroath
Arbroath
Arbroath or Aberbrothock is a former royal burgh and the largest town in the council area of Angus in Scotland, and has a population of 22,785...
in Angus
Angus
Angus is one of the 32 local government council areas of Scotland, a registration county and a lieutenancy area. The council area borders Aberdeenshire, Perth and Kinross and Dundee City...
, Scotland
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
.
History
The Arbroath Smokie originated in the small fishing villageTraditional fishing village
A fishing village is a village, usually located near a fishing ground, with an economy based on catching fish and harvesting seafood. The continents and islands around the world have coastlines totalling around 356,000 kilometres...
of Auchmithie
Auchmithie
Auchmithie is a former fishing village in Angus, Scotland, three miles north east of the town of Arbroath. It sits atop a cliff of red sandstone conglomerate of Devonian date, approximately 120 feet above a shingle beach...
, three miles northeast of Arbroath
Arbroath
Arbroath or Aberbrothock is a former royal burgh and the largest town in the council area of Angus in Scotland, and has a population of 22,785...
. Local legend has it a store caught fire one night, destroying barrels of haddock
Haddock
The haddock , also known as the offshore hake, is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially....
preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavia
Scandinavia
Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...
n descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of Scandinavia.
Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the fit o' the toon. It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath Smokies, selling them in major supermarkets in the UK and online.
In 2004, the European Commission
European Commission
The European Commission is the executive body of the European Union. The body is responsible for proposing legislation, implementing decisions, upholding the Union's treaties and the general day-to-day running of the Union....
registered the designation "Arbroath Smokies" as a Protected Geographical Indication
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
under the EU's Protected Food Name Scheme, acknowledging its unique status.
Preparation
Arbroath Smokies are prepared using traditional methods dating back to the late 1800s.The fish are first salted
Salting (food)
Salting is the preservation of food with dry edible salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod and salt-cured meat.Salting is used because most bacteria, fungi and other potentially...
overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln
Kiln
A kiln is a thermally insulated chamber, or oven, in which a controlled temperature regime is produced. Uses include the hardening, burning or drying of materials...
stick" fits between the two tied Smokies, one fish on either side. The sticks are then used to hang the dried fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
in a special barrel containing a hardwood
Hardwood
Hardwood is wood from angiosperm trees . It may also be used for those trees themselves: these are usually broad-leaved; in temperate and boreal latitudes they are mostly deciduous, but in tropics and subtropics mostly evergreen.Hardwood contrasts with softwood...
fire
Fire
Fire is the rapid oxidation of a material in the chemical process of combustion, releasing heat, light, and various reaction products. Slower oxidative processes like rusting or digestion are not included by this definition....
.
When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute
Jute
Jute is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. It is produced from plants in the genus Corchorus, which has been classified in the family Tiliaceae, or more recently in Malvaceae....
sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath Smokies. Typically in less than an hour of smoking, the fish are ready to eat.