Arbroath smokie facts for kids
The Arbroath smokie is a special kind of smoked haddock fish. It comes from the town of Arbroath in Angus, Scotland. This tasty fish is famous for its unique smoky flavor.
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How Arbroath Smokies Started
The Legend of the Fire
The story of the Arbroath smokie began in a small fishing village called Auchmithie. This village is near Arbroath. Legend says that one night, a store caught fire. Inside were barrels of haddock fish, preserved in salt. The fire cooked some of the fish. People tasted the cooked haddock and found it delicious!
However, it's more likely that the villagers had Scandinavian roots. The way they smoke fish is very similar to old Scandinavian methods.
Moving to Arbroath
In the late 1800s, fishing in Arbroath changed. The town council invited the fisherfolk from Auchmithie to move. They offered them land in an area of Arbroath called the fit o' the toon. They also gave them access to a modern harbor.
Many people from Auchmithie moved to Arbroath. They brought their special smokie recipe with them. Today, about 15 local businesses make Arbroath smokies. You can find them in big supermarkets across the UK. You can also buy them online.
A Special Status
In 2004, the European Commission gave Arbroath smokies a special title. It's called a "Protected Geographical Indication." This means that only haddock smoked in Arbroath, using the traditional method, can be called an "Arbroath smokie." It protects the unique quality of this local food.
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Arbroath smokies at the Kirkcaldy Farmer's Market.
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Auchmithie Harbour, where the "Arbroath" smokie truly began.
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Brothock Burn, a traditional home for fishers. Some people still have smokehouses in their gardens here.
How Arbroath Smokies Are Made
Arbroath smokies are made using old methods. These methods have been used since the late 1800s.
Salting and Drying
First, the fish are salted. They sit in salt overnight. This helps to preserve them. Next, they are tied together in pairs. A piece of hemp twine is used for this. The tied fish are then left to dry overnight.
Smoking the Fish
Once dried, the fish are hung over a special triangular piece of wood. This wood is called a "kiln stick." One fish hangs on each side of the stick. These sticks are then used to hang the fish inside a large barrel.
The barrel contains a hardwood fire. The top of the barrel is covered with a lid. Wet jute sacks are placed around the edges. The water on the sacks stops them from catching fire. This creates a very hot, humid, and smoky space inside the barrel.
The Perfect Smokie
The intense heat and thick smoke are very important. They cook the fish without burning them. This process also gives the fish their strong, smoky taste and smell. This is what people expect from an Arbroath smokie. Usually, the fish are ready to eat in less than an hour of smoking.
