Arbroath Smokies are whole haddock, with head removed and cleaned. They are then dry salted in tubs. This helps draw excess moisture out of the fish and toughens the skin in preparation for the smoking process. The length of salting can vary depending on many factors. After salting, the fish are thoroughly washed off, then tied by the tail in pairs and hung on sticks over a smokie pit.
All sizes may not be available. If they aren't we will contact you to let you know.
Small 400-500g
Medium 500-600g
Large 600-700g - Currently unavailable
Pair of Arbroath Smokies
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