Arbroath smokies are pairs of haddock – as opposed to kippers (which are herring) – tied at the tail, dry salted and then hot smoked over hardwood chips, traditionally in a ‘smokie’ pit made with a whisky barrel set in a hole in the ground. We do not smoke Arbroath Smokies, they are freshly prepared in Arbroath and have a protected designation of origin status.
The Arbroath Smokies are packed in pairs & sizes will vary.
As a guide we recommend that this product provides
Per 100g
Energy
704kJ/168kcal
Fat
of which saturates
6.9g
6.5g
Carbohydrates
of which sugars
0.9g
<0.1g
Protein
24.7g
Salt
2.53g
Storage
Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.
Preparation
Arbroath Smokies are ready to eat and are fantastic warm or cold. If you would like to heat them through, place under a hot grill for a couple of minutes and serve with a knob of butter and a twist of pepper.
Recipe
Smokie Fish Cakes
Ingredients
454g mash potato
2 smokies, skinned and boned
1 leek
salt and pepper to taste
Flour, egg and breadcrumbs for the coating
1. Chop leek and wash then fry in a little oil
2. Form into fishcakes, coat in flour and egg and then cover in breadcrumbs.
Haven't had these before and was keen to try them. One makes a full meal. We served ours with wedges and a light salad. Very nice. Need to watch out for bones but that comes with the territory really. The wood smoke smelled fresh.
B
Bronya Spencer
Beautiful products
Absolutely gorgeous Arbroath smokies and smoked mussels. Arrived promptly and still nicely chilled. Such a treat!
T
Thomas Forde
Smokies
The Arbroath smokies have a very delicat smke flave ou. Excellent
