Smokie historyAn 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. Voilą, 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. RR Spink, a family-run business in Arbroath, manages to produce around 200 pairs of fish a day using this method. Protected statusIt's a process that, in 2004, helped the smokie earn Protected Geographical Indication (PGI) status, granted by the European Commission. As with parma ham and Champagne, the name 'Arbroath smokie' can only be used to describe the genuine article. The term can now only be only be used to describe haddock smoked in the traditional manner within an 8km radius of Arbroath. If you're holidaying in the area, you just need to follow the smell to discover smokehouses in the back streets of the town. That isn't to say you can't enjoy genuine Arbroath smokies outside the town. The fish is now exported all over the world and supplied to all the major UK supermarket chains. You can also can watch the fish being smoked at a number of farmers' markets across Scotland and sample one of the golden delights hot and fresh from the barrel. Eating and cooking with smokies You'll know when you're eating a genuine Arbroath smokie, as no other smoked haddock looks or tastes quite like it. The outside of the fish has coppery brown colour and inside you'll discover a creamy texture, which has a luscious savoury flavour. If you happen to go to a football match in the town of Arbroath, you can forget pies and sweets; guess what'll be your half-time treat? But you can't visit Scotland without experiencing the delight of a smokie at breakfast time. If you usually enjoy a kipper at dawn, then you will no doubt relish the smoky taste of this fishy treat too. It could be enjoyed served with locally-made oatcakes and, for those who like a messy plate, try it with a freshly poached egg. But smokies aren't just for breakfast. They can be used to add a distinctive taste to a number of fishy Scottish dishes. Follow a recipe for the famous Scottish fish soup, Cullen skink, substituting Arbroath smokies for ordinary smoked haddock to add some sumptuous depth to the dish. Or use smokies in fish pies, where they will enhance and deepen the flavour. However you choose to eat it, you'll not forget your smokie experience in a hurry. Smokie recipesSmokies are great to cook with - but don't take our word for it. Try them yourself in one of these recipes:
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