Arbroath Smokies

Bachs · 06-08-2005, 18:55

An 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. Voila, 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.

These shots taken today at Johnshaven Fish Festival

dod · 06-08-2005, 19:06

Love that third shot Bachs

Pity I can't say the same about smokies

KenCo1964 · 06-08-2005, 19:08

Yes good shots and an interesting insight, I love fish and might have to try these.

06-08-2005, 19:31

Im hungry now.
I like the third also, although it would be more visually appealing if we could have seen the rest of the fish (ie the heads). Understandably this isn't possible though.

**stepheno** · 06-08-2005, 21:55

A good take on the subject Bachs - particularly like both #2 and #3. I'm partial to a smokie but to be honest I love any smoked fish - Whitby kippers, Norfolk buckling....Dutch smoked eel when I can find it, with buttered toast mmmmmmm

Garnock · 06-08-2005, 23:02

Bachs, these shots are a great way of capturing what will soon be a part of history. ( the traditional way of smoking fish )

Not only great shots but very interesting background information.
I like that, it brings more meaning to the shots.

No 3, but I like all them them.

Cheers,
Cameron

IanC_UK · 06-08-2005, 23:19

Excellent shots !

saw Billy Connolly going on about these in his tour of Scotland ! lol

I bet these ones taste better than factory produced ones ! as is usually the way !

CT · 06-08-2005, 23:45

I thought you lot only ate Haggis up there! :icon_eek:

Interesting stuff! :icon_cool

Garnock · 07-08-2005, 00:27

Quote:

Originally Posted by CT

I thought you lot only ate Haggis up there! :icon_eek:

Interesting stuff! :icon_cool

No longer. You lot exterminated them after the 45.

Bachs · 07-08-2005, 07:13

Quote:

Originally Posted by Garnock

No longer. You lot exterminated them after the 45.

For all the Sasenachs the '45' refers to the Battle of Culloden which took place in 1745.

Here is a link to a set of pictures I took at the Battlefield on my trusty old Powershot A95...

http://steve120.fotopic.net/c498050.html

That Duke of Cumberland geezer was a nasty piece of work

07-08-2005, 10:12

No but he made lovely sausages.

06-08-2005, 18:55	#1 (permalink)
Bachs Forum Regular Join Date: Jul 2005 Location: Montrose NE Scotland Posts: 919	Arbroath Smokies An 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. Voila, 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. These shots taken today at Johnshaven Fish Festival __________________ Canon EOS 350D (Rebel XT)---EFS 18-55 MKII kit lens---Canon EF 75-300mm f/4.0-5.6 III USM---Canon EF 50mm f/1.8 II ---Tamron AF 28-200mm Super Zoom f3.8-5.6 Aspherical (IF) Macro 1:4---BG-E3 Grip---Speedlite 580EX---Canon(ish) Angle Finder C---Photoshop CS2---Powershot A95

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06-08-2005, 19:06	#2 (permalink)
dod Feet under the table Join Date: Feb 2005 Location: Nairn Posts: 1,911	Love that third shot Bachs Pity I can't say the same about smokies

06-08-2005, 19:08	#3 (permalink)
KenCo1964 Forum Regular Join Date: Mar 2005 Location: Co. Durham England Posts: 1,069	Yes good shots and an interesting insight, I love fish and might have to try these.

06-08-2005, 19:31	#4 (permalink)
Marcel Posts: n/a	Im hungry now. I like the third also, although it would be more visually appealing if we could have seen the rest of the fish (ie the heads). Understandably this isn't possible though.

06-08-2005, 21:55	#5 (permalink)
stepheno Pixalo Crew Join Date: Jul 2005 Posts: 6,848	A good take on the subject Bachs - particularly like both #2 and #3. I'm partial to a smokie but to be honest I love any smoked fish - Whitby kippers, Norfolk buckling....Dutch smoked eel when I can find it, with buttered toast mmmmmmm

06-08-2005, 23:02	#6 (permalink)
Garnock Getting Comfy Join Date: Jul 2005 Location: Scotland Posts: 242	Bachs, these shots are a great way of capturing what will soon be a part of history. ( the traditional way of smoking fish ) Not only great shots but very interesting background information. I like that, it brings more meaning to the shots. No 3, but I like all them them. Cheers, Cameron

06-08-2005, 23:19	#7 (permalink)
IanC_UK Feet under the table Join Date: Apr 2005 Location: Northampton Posts: 2,137	Excellent shots ! saw Billy Connolly going on about these in his tour of Scotland ! lol I bet these ones taste better than factory produced ones ! as is usually the way !

06-08-2005, 23:45	#8 (permalink)
CT Feet under the table Join Date: Mar 2005 Location: West Mids UK Posts: 3,500	I thought you lot only ate Haggis up there! :icon_eek: Interesting stuff! :icon_cool

07-08-2005, 10:12	#11 (permalink)
Marcel Posts: n/a	No but he made lovely sausages.