When visiting the beautiful fishing town of Arbroath in East Scotland, one culinary delight that should not be missed is the famous Arbroath smoked kippers. These haddock fish are salt-dried and hot-smoked, resulting in a flavorful and versatile ingredient that can be enjoyed in a variety of ways.
What Are Arbroath Smokies?
The Arbroath smokie is a type of haddock that is traditionally smoked over hardwood in and around the town of Arbroath, Angus, in East Scotland. These fully-cooked and ready-to-use smoked fish typically weigh between 12 to 19 ounces and measure about a foot in length. The production of Arbroath smokies is protected by the European law, granting them Protected Geographical Indication (PGI) status. This means that they can only be called Arbroath smokies if they are produced in the traditional manner and within a 5-mile radius of the town.
Taste and Characteristics
The Arbroath smokie has a distinct smoky aroma and flavor, with a hint of sweetness and saltiness. The outer skin of the fish is dry, while the flesh is moist, flaky, and creamy in color. Many enthusiasts claim that the flavor of Arbroath smokies has more depth compared to other types of smoked haddock.
Arbroath Smokies vs. Kippers vs. Imitations
Arbroath smokies are made from haddock, a mild saltwater fish from the North Atlantic. They are hot-smoked and can be enjoyed without the need for further cooking.
In contrast, kippers are produced by cold-smoking herring, which is an oilier and bonier fish compared to haddock. Kippers must be cooked before consuming. Another Scottish specialty, Finnan haddie, is a cold-smoked haddock that also requires additional cooking.
Before the granting of PGI status in 2004, there were imitations of Arbroath smokies that were smoked using electric kilns. However, with the PGI status, the traditional smoking process was safeguarded. The authentic Arbroath smokies are produced by tying the tail end of two salt-dried haddock together, which are then hung over sticks. A smokie pit, consisting of a half whiskey barrel set into the ground, is prepared. The base of the barrel is lined with slates for protection, and a hardwood fire of beech and oak is lit inside. The sticks of haddock are then placed over the smoking pit and cooked until they achieve the golden-copper tones that define a true Arbroath smokie.
Recipes and Serving Suggestions
Arbroath smokies can be enjoyed in various ways, including as a traditional breakfast kipper or as an ingredient in soups, chowders, and pasta dishes. They can be served cold, such as in a pate, or poached, grilled, or incorporated into omelets. One popular recipe is the traditional Scottish Cullen skink, a creamy smoked haddock soup. Other delicious options include smoked haddock chowder or creamed leeks and smoked haddock.
Where to Buy Arbroath Smokies
The best way to enjoy fresh Arbroath smokies is to visit Arbroath itself. However, these delicacies can also be purchased from producers in the town who offer shipping throughout the U.K. Additionally, specialty importers in the U.S. may offer frozen Arbroath smokies in pairs, and they can sometimes be found in British gourmet shops.
Storage and Shelf Life
Once smoked, Arbroath smokies can be refrigerated for up to seven days. If you wish to extend their shelf life, it is recommended to freeze them in a tightly sealed freezer bag as soon as possible, preferably on the date of purchase. When properly frozen, they can maintain their quality for up to three months. To use frozen Arbroath smokies, simply thaw them overnight in the refrigerator.
Frequently Asked Questions
- Q: What is the difference between Arbroath smokies and kippers?
- Q: Can Arbroath smokies be eaten without further cooking?
- Q: How long can Arbroath smokies be refrigerated?
- Q: Where can I buy Arbroath smokies?
A: Arbroath smokies are made from haddock and are hot-smoked, while kippers are made from herring and are cold-smoked.
A: Yes, Arbroath smokies are fully cooked and can be enjoyed without additional cooking.
A: Arbroath smokies can be refrigerated for up to seven days after smoking.
A: Arbroath smokies can be purchased from producers in Arbroath, who may offer shipping within the U.K. They can also be found in some specialty importers in the U.S. and British gourmet shops.
In Conclusion
Arbroath smoked kippers, also known as Arbroath smokies, are a delectable Scottish delicacy that should not be missed. Their unique smoky flavor, versatility, and historical significance make them a must-try for seafood enthusiasts. Whether enjoyed on their own, in traditional recipes, or as part of culinary creations, Arbroath smokies are sure to delight the taste buds of anyone fortunate enough to savor them.
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