/li%20%20listrongProcess:/strong%20dry-salted,%20hot-smoked%20over%20hardwood/li%20%20listrongOrigin:/strong%20Arbroath,%20Scotland/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Arbroath-Smokies-5.jpg)
Traditional Arbroath Smokies — pairs of haddock (not herring like kippers) tied at the tail, dry-salted and hot-smoked over hardwood chips, traditionally in a “smokie pit” made with a whisky barrel set in a hole in the ground. Each pack contains a pair, with a minimum weight per pair of 350–450g. A genuine PGI-protected Scottish heritage product, fully cooked through the smoking process.
Pack details
- Pack: pairs, 350–450g minimum per pack
- Form: hot-smoked haddock, tied in pairs at the tail
- Process: dry-salted, hot-smoked over hardwood chips
- Origin: Arbroath, east coast of Scotland
- Status: fully cooked — ready to eat after defrost
- Storage: keep at −18°C; defrost in the fridge before serving
How to serve
- Hot, with butter: warm gently in a low oven for 5–7 minutes, serve with melted butter and brown bread.
- Smokie pâté: flake the meat, blend with cream cheese, lemon and chives.
- Cullen-skink-style chowder: with potato, leek and milk.
- Smokie kedgeree: swap for smoked haddock in a curried-rice kedgeree.
- Cold platter: with rye bread and horseradish cream.
Pair with a Scottish single malt, a Riesling or a chilled Picpoul.
Sourcing and delivery
Traditional Arbroath Smokies from the east coast of Scotland. Dispatched frozen from our UK warehouse in insulated packaging.
