The Arbroath smokie is to the haddock what Parma ham is to the hindleg of a pig. It is quite simply the most delicious thing you can do with the original article, and the secret lies in the cure.

Smokies aren't just for breakfast - they add a distinctive taste to a number of fishy Scottish dishes. Follow a recipe for the famous Scottish fish soup, Cullen skink, substituting Arbroath ...

A fifth-generation maker of Arbroath smokies – the unique type of lightly smoked haddock that has practically put the Angus town on the map – Spink started working full-time in his family's ...

THE Arbroath smokie, one of Scotland’s best known culinary delights, yesterday joined some of the biggest names in food and drink such as Champagne, Roquefort cheese and Parma ham in being ...

The Arbroath smokie is to make its international debut at the world's largest seafood exhibition. The smokie, which recently achieved protected status, is among Scots seafood going on show in Brussels ...

ARBROATH Smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath, once populated with fisher folk of Scandinavian origin. Did you know with a Digital Subscription ...

Impressive, eh? I adopted the “when in Rome” approach and kicked off with a famous Arbroath smokie — half a smoked haddock served on the bone with hot butter. Sounds absolutely delicious and ...

ARBROATH Smokies don’t have their own entry in the Dictionaries of the Scots Language, but are cited in the entry for “smoke”: “The older generation argue that the old time ‘smokie’ is ...

The glorious Arbroath Smokie is just one. The fish is caught, cleaned and salted to bring out any excess moisture then tied by the tail in pairs and hung on sticks ready for the smoking process to ...

bodybuilding was a freak pursuit – the domain of weirdos who painted themselves with Ronseal and stretched tiny Lycra hammocks across acres of skin the texture of an Arbroath Smokie in an ...