The Arbroath Smokies PGI are hot smoked, whole haddock of the Gadidae family.
Production Method
The fish are headed by hand, gutted and cleaned before being layered in large containers of dry salt to reduce the moisture content, add flavour and harden the outer skin. Fish of the same size are paired and tied together by their tails and hung up to dry. They are then smoked in smoking pits, called barrels, where blocks of beech or oak are placed at the bottom of the smoking pit (the barrel), ignited and allowed to burn off into a fierce blaze. The fish are placed on a triangular rail over the barrel and covered which causes the flame to die down. The fish are cooked and smoked in 45 to 60 minutes.
Appearance and Flavour
Arbroath Smokies PGI vary in weight from 350 gr to 500 gr. They are deep golden to mid brown externally and creamy white internally. In texture they are dry on the outside, moist and juicy on the inside with flesh which flakes and removes easily from the bone. They have a very pleasant, mild fishy flavour with a light smoky taste and are slightly salty.
Production Area
Arbroath Smokies PGI are produced along the Scottish coast around Arbroath, from the community of West Mains in the north to the community of East Haven in the south, in the county of Angus, in the Scotland region.
History
The history of Arbroath Smokies PGI is linked to when the Scandinavians invaded Scotland and brought with them their culinary tradition of smoking fish to preserve it. Over the centuries Arbroath adopted this tradition and specialised in the smoking of this fish and it was passed down through the generations.
Gastronomy
Arbroath Smokies PGI can be eaten as soon as they have been smoked and cooled down. Traditionally they are reheated and eaten with butter and pepper. The flaked flesh can also be used in the preparation of salads.
Marketing
These fish are sold as Arbroath Smokies PGI. They are sold in the pairs in which they were smoked.
Distinctive Features
The typical colour and flavour of Arbroath Smokies PGI is owed to the specialised smoking process and the type and age of the wood used, the climate and above all the traditional skills of the producers.
