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For centuries, in communities all around the world, fish have been cooked and preserved by smoking them. However, they can only be called “Arbroath Smokies” if they’ve been smoked in Arbroath in a particular way.
Since the 19th Century the production of the Arbroath Smokie has remained largely unchanged, and the Smokie retains its appeal in contemporary times. Basically, the haddock is gutted and cleaned, prepared, split in two, but not separated, and then hung over a smoking fire in a covered oven, referred to as “a barrel”, for under an hour.