|6th of August 2005 (Sat)||#1|
Join Date: Oct 2004
Location: Montrose NE Scotland
An Arbroath smokie is a haddock that has been smoked over hardwood until it takes on a beautiful burnished gold colour and a full, smoky flavour. Legend has it that the smokie was first created when a haddock was discovered in the embers of a burning cottage in the town. The haddock - which was charred from the fire - was sampled by some fishermen and found to be delicious. Voila, the smokie was born!
It's remained a famous Scottish food ever since, and continues to this day to be made in the time-honoured way of smoking over hardwood. The traditional method is to tie two haddock together at the tail end and hang them over a stick which is set over a barrel above a smoking fire, allowing the fish to 'breathe' in the smoke through a hessian cloth. The fish are smoked for anything between 45 to 90 minutes, depending on weather conditions. When the fish reaches the proper shade of coppery brown, the smokie is finished and ready for eating.
These shots taken today at Johnshaven Fish Festival
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