The Arbroath Smokie is one of Scotland's best loved traditional
fish delicacies, taking its name from the small coastal town in the
county of Angus it has been on the menu for a thousand years.
Unlike its famous fishy relatives, Finnan Haddies and Loch Fyne
kippers, which are cold-smoked and require cooking before heating,
Arbroath Smokies are uniquely hot-smoked, making them ready to eat
straight from the smoker. In this book, Iain R. Spink, whose family
have been involved in this traditional way of cooking haddock for
five generations, introduces the history of the Smokie and divulges
the process involved in its preparation. He also explores its
enormous versatility in 30 mouth-watering recipes for all
occasions, from Arbroath Smokie and Leek Chowder, and Luxury Fish
Pie to Tagliatelle with Creamy Lemon Smokie, and Arbroath Smokie
and Spinach Gratin.
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