The Smokie Trail

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www.atasteofangus.com What is a Smokie? The Smokie is , smoked over The Smokie … hardwood, using a specific process, in and around the small fishing town of Arbroath in Angus. Story

The Smokie has a protected status under European law (PGI Status), which means that it can only be called an Arbroath Smokie if it is produced in the traditional specified manner and within a five mile radius of the town. The origins of the ‘Arbroath Smokie’ begin settlers. In Hay’s ‘History of Arbroath’ (pub. The Arbroath Smokie is a truly regional Scottish in the small of , 1895) page six, chapter two, he states “on delicacy, which has achieved worldwide recognition which lies three miles north of Arbroath. the east coast of Forfarshire, the Norse with chefs and visitors, throughout the world, for its No one can say for certain where this galleys made occasional appearances, and it unique flavour and quality of taste. method for preparing first came from, may be that the old colonies of fishers on however the generally accepted story is the coast, such as those at Auchmithie near that it came across with Scandinavian Arbroath, obviously of Scandinavian How is it produced? settlers, during the time of Viking activity descent, were planted at this period.” along the coasts of . The The fish are first salted overnight. They are then tied Scandanavians have a great tradition in The first known recording of the village of in pairs using hemp twine, and left overnight to dry. ‘smoked ’. Auchmithie was in the Chartulary Records of Arbroath Abbey in 1434. At the end of Once they have been salted, tied and dried, they Contrary to popular myth the Vikings were the 18th century the village supported are hung over a triangular length of wood to smoke. not only raiders, but were also traders and some 180 people and six fishing boats. By This “kiln stick” fits between the two tied smokies, one fish on either side. The sticks are then used to hang the in a special barrel containing a hardwood fire. The base of the barrel is lined with slates to protect it and a hardwood fire of beech and oak is lit inside.

When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned and to have the strong, smoky taste and smell people expect from Arbroath Smokies. The sticks of haddock are then placed over the ‘pit’ and then, with the true art of the smoker, cooked until the golden- copper tones of a true Arbroath Smokie is achieved.

Typically in less than an hour of smoking, the fish are ready to eat. Thea Arbsrotateh S miotkie. .h.as a unique savoury flavour and succulent creamy coloured meat. It is a favourite amongst chefs for its flavours and versatility, being used in all manner of dishes from starters to desserts.

While visiting the area, take the time to try an authentic Arbroath Smokie dish at one of our fantastic local restaurants or cafes.

the end of the 19th Century the village was to become the signature of Arbroath and in its prime with a population of around which perhaps more than any other single 400, with 12 white fish boats and six large thing, has made Arbroath a household boats, which followed the herring fishing word throughout the country and even and 20 or so small boats engaged in overseas. 1. But’n’Ben 2. Darling’s Coffee Shop and crab fishing. There are several theories put forward as 1-2 Auchmithie, by Arbroath, DD11 5SQ 134 High Street, Arbroath The fishwives, smoking the fish on sticks, to the true origin of the Arbroath Smokie. T: 01241 877223 T: 01241 238375 originally put them onto halved whisky One of the most popular relates to a www.butnbenauchmithie.co.uk www.facebook.com/DarlingsCoffee barrels with fires underneath, and the cottage in Auchmithie in which We use local produce to enhance our A café run as a social enterprise in the centre of smoke was trapped under layers of coarse were hanging up to be dried for wonderfully traditional yet creative menu. The Arbroath, Darling’s has a welcoming and sacking, provided by the jute mills in the preservation purposes. Unfortunately a fire freshest possible end-product can only be relaxing atmosphere, serving a range of light local area. The world famous Arbroath broke out and burned the house to the achieved if the ingredients have travelled the lunches and drinks, using local produce. Look Smokie follows a process, which is typical ground. Reputedly, it was then, whilst sifting least distance. out for our weekly specials board, which of similar smoking processes carried out to through the ashes, wood, dust and regularly features Arbroath Smokie inspired Crabs, lobster and other are caught but this day in Scandinavia and this provides associated debris that the ‘Smokies’ were dishes. further credence to the Scandinavian discovered. This seems an unlikely story, a stone’s throw from the shores of Auchmithie. influence of its beginning. however it is this romanticised version of Local farmers provide useful advice on fruit and the Smokie’s origin which is commonly vegetable varieties, ensuring the best possible In the late 19th century, the fisher people heard around Arbroath’s Fit o’ the Toon. seasonal menus are achieved and the freshest of began to move to Arbroath, being lured by produce is available on the menus. the promise of better housing, a better The Arbroath Smokie is the living legacy of Our signature dish is the Arbroath Smokie harbour and overall better prospects the fishing community of Auchmithie and , a truly delicious savoury dish which promised by the Town Council of the time. Arbroath. lives up to its excellent reputation. They settled in the area of Arbroath known as the Fit o’ the Toon, and became one of This was adapted from the history of the Arbroath Smokie by Iain R Spink and R R Spink, see the greatest contributors to Arbroath’s www.arbroathsmokies.net economy. Their Arbroath Smokie inadvertently created something, which was 3. Gordon’s Restaurant with Rooms 4. The Harbourside Grill Main Street, Inverkeilor, DD11 5RN 61 Ladybridge Street, Arbroath, DD11 1AX T: 01241 830364 T: 01241 878104 www.gordonsrestaurant.co.uk www.harboursidegrill.co.uk We fulfil visitors high expectations with the use You’ll find us near the harbour overlooking the of local produce when it is in season and of Brothock Burn with a great view of the Marina. best quality. We are a family restaurant which offers a wide Our food is cooked with respect, keeping its variety of dishes from steak to , chicken natural flavour in exciting dishes, such as a to fresh burgers. There is a choice for the entire summer starter of warm Arbroath Smokie family. The famous Arbroath Smokie is served mousse with Angus plum tomato dressing. everyday and we have extra seafood weekend specials, often sourced straight from the boats in the harbour!

5. The Bell Rock 3 Ladyloan, Arbroath, DD11 1PW 6. The Old Boatyard Restaurant T: 01241 873656 www.thebellrock.com Fishmarket Quay, Arbroath, DD11 1PS 7. Sugar & Spice 8. Webmors T: 01241 879995 We are an award winning fish and chip 9-13 High Street, Arbroath, DD11 1BE 66 High Street, Arbroath, DD11 1AW restaurant and takeaway, which prides itself on We pride ourselves on featuring local and fresh T: 01241 437500 T: 01241 873987 using fresh quality ingredients. produce in our restaurant. The Arbroath Smokie www.sugarandspiceshop.co.uk www.facebook.com/webmors is used throughout our menu, which features Come into our takeaway or restaurant and have Smokie and Smokie paté. Fresh local A traditional tearoom and restaurant where we Situated beside the Webster Theatre, we are your food freshly cooked just for you. We also lobsters and langoustines are also served with serve quality food, seven days a week, using open seven days a week, serving a range of do the world famous local delicacy, the Angus steaks and local strawberries and locally sourced fresh produce. Our menu meals, light lunches and drinks. We use fresh, Arbroath Smokie, as a battered or breaded raspberries are available for dessert. Or why not includes the freshest Arbroath Smokies from local ingredients such as the Arbroath Smokie, treat. A fantastic way to enjoy Arbroath try something different for dessert with our M & M Smith, served in many ways, as well as which is used in our ‘Haddie Pot’ starter. The Smokies with the skin and bones removed! Smokie ice-cream! our homemade dumplings, with many ideal place to enjoy a pre-theatre meal! more delights in between! Where to find Smokies There are a number of producers in the town who use the traditional methods to N Eat it... A O L make the Arbroath Smokie. They are mostly still located in the old fisher family area of E E I CH N IN R the ‘Fit O’ The Toon’. Take a walk down to the harbour and explore this old part of I 1 & 3 C A AIR NIE C RO the town, buy a Smokie and enjoy the taste while relaxing at the Harbourside. AD ARBROATH N EE RD BE A O T The producers all sell authentic Arbroath Smokies, made using the traditional method T S CA P EST IRN ERN RO IE HRIE S T POR N T S S GU T P E S T E and some also sell Smokie Pate, Smokie Pies and other tasty Smokie-based fare. IE RE R A E T G

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J D T R D S O T S N M E E O T R G T P GEO H RGE ST E A E 24 Seagate, Arbroath DD11 1BJ 22 High Street, Arbroath DD11 1BD R E R G T T N E A E E L MY S T V E E P D E P A T C S A A S K T T P E KIR S T: 01241 879056 T: 01241 877836 E P H N L IL G Q D P L S L K I P

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KEPTIE T E T l www.arbroathsmokiesonline.co.uk I N P L 2 a E RI E c T HE R K e S T R T CA S I A N E E E T 17. M & M Spink G V M O R S D E T I T E E N I S R S T ET B A TRE HIL O M T W G LL S L A S L HI 10. Arbroath Fisheries N L W R L J . I THOCK E E O A P BRO RC AD E H . M E 10 Marketgate, Arbroath DD11 1AY T O M M R CO I W N T BR T G P S N E T 13 L RE H O W ST 8 E M O G W O W A T A 14 D S G 5 Seagate, Arbroath DD11 1BJ T: 01241 875287 U E P R N E D S T N A K Y K E N T B R E C S S E E W T T A IM A N R T E G E L L G P G T N. T A H A G A S T: 01241 872331 P P HN T S R I O T JO E I E E D L M . ST G E S R 15 DG I RI MOUNT E B M Y B Z . Y D www.arbroath-smokie.co.uk 18. Stuart’s Fresh Fish IO M S LA N N 7 A B TE O C R Y 16 GA S OL Y S 11 SEA I VIL E T 9 D L T E RE D P A . 18 HO T L S A G 12 G D 10 46 Ladybridge Street, Arbroath, DD11 1AX E L L R O E I AD L M17 HE R I P S T 11. Arbroath Smokies Direct M 5 B S T N Y

T: 01241 876254 F A O O T R L R S C Y E T O Y T 6 46 Ladybridge Street, Arbroath DD11 1AX www.arbroathsmokiesdirect.co.uk/ B N E E D 4 L E A A R L T S

T: 01241 876254

E C A W A L L E www.arbroathsmokiesdirect.co.uk/ Original Smokies from Arbroath E D N U T: 01241 860303 D 12. B. Swankie Fishmongers T O

www.arbroathsmokies.net

10 East Mary Street, Arbroath DD11 1PR

Iain R Spink’s mobile Arbroath Smokie T: 01241 875213 ‘roadshow’ demonstrates and promotes the Arbroath Smokie at numerous events and 13. David Cargill Fishmongers markets around the country. The on-site smoking Inverness 31 West Newgate, Arbroath, DD11 1BZ of the fish in the barrels has proven to be a big T: 01241 873958 attraction and entices many new customers to try Aberdeen the product at its very best; freshly made, straight 0300m

from the fire. Iain started up his mobile Arbroath © Crown copyright and database right 2014. 14. Derek Spink Fishmerchants All rights reserved. 100023404 ARBROATH Smokie demonstrations over 12 years ago, and is Perth Dundee 51-55 High Street, Arbroath DD11 1AN now regarded as something of an ambassador T: 01241 875732 for the product, featuring on television, radio and even writing “The Arbroath Smokie Bible”. To help plan your journey, and for more Glasgow Edinburgh 15. E & O Fish information about where to stay, where to eat If you want to experience Iain’s Arbroath East Grimsby, Arbroath DD11 1NX Smokies for yourself, check his website events and what events are on throughout the year, T: 01241 873575 calendar to plan your visit to Iain Spink’s please visit www.angusahead.com. Original Smokies From Arbroath. Arbroath Smokie Stuart’s Smokie Pie By The Harbourside Grill, Ladybridge Street, Arbroath By Stuart’s Fresh Fish, Ladybridge Street, Arbroath

Ingredients Method (SERVES 4) 1. Finely chop onion and soften in butter. Ingredients Method 2. Dice potatoes and add to pot. (SERVES 4) 1. Make your white sauce (works also with a packet 1 medium onion – finely chopped sauce if preferred). 3. Put all remaining ingredients in pot and cook until 1 pair of Arbroath Smokies 1pt milk 2. Separate the eggs and beat egg white to stiffen. potatoes are soft. (bones and flesh picked) 1pt double cream 4. Check seasoning and serve with crusty bread. 2 eggs 3. Fold egg yolk into the flaked Smokie and add to the 3 Arbroath Smokies white sauce. 1 (bones and flesh picked) ⁄3 pt of white sauce 4. Fold the egg whites into the white sauce and add 2lb potatoes 1oz butter the cheese and butter. Small amount of grated cheese Salt and pepper 5. Pour the mixture into an oven proof dish and cook 2 chicken stock cubes at 180 oC for 20 minutes and until golden brown on 2oz butter top. Arbroath Smokie Risotto By Hayley Wilkes, Resident Chef, Angus Farmers’ Market

Method 1. Place Smokie bones in a pan and cover with water, bring to the boil and simmer to make stock. 2. In a separate pan, heat rapeseed oil, add the onions and garlic and fry until soft, then add the risotto rice and keep stirring until it starts to look translucent. 3. Add wine to the pan to cover the rice and add a good pinch of sea salt. Once all of the wine has been absorbed, add a ladleful of Smokie fish stock. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the Ingredients next. This step takes roughly 15 minutes. (SERVES 4) 4. Meanwhile poach your eggs in boiling water with 1 pair of Arbroath Smokies white wine vinegar. (bones and flesh picked) 5. Make gremolata by mixing half a clove of finely 2 tbsps Scottish rapeseed oil chopped garlic with the parsley and lemon zest, with seasoning and a little oil. 100ml of white wine 6. Check risotto, add stock until your rice is soft, but 1 onion, finely chopped still has a bite. Then remove from the heat and add 1-2 cloves of garlic, finely chopped the Smokie meat, the grated cheese and frozen 400g of risotto rice peas. Stir well and then add a knob of butter to the 1 tbsp of white wine vinegar pan and place a lid or some foil on the pan and allow to rest for two minutes. Seasoning to taste 7. Season the risotto, mix in the chives and serve 150g of frozen peas topped with a poached egg and a drizzle of 4 eggs gremolata. 100-200g grated cheese 50g of butter For more information on monthly Farmers’ Markets 1 lemon, grated zest only see www.angusfarmersmarket.co.uk Bunch of parsley, fine chopped 30g of chives, fine chopped The Arbroath Smokie The Arbroath Smokie Bible Tartan As befits his passion for the subject, Iain has written a book about the history, preparation and versatility of this unique delicacy. The ‘Arbroath Smokie Bible’ is available now. “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 Fiona, Jane and Campbell Scott launch the Smokie Tartan in Arbroath Haddies and Loch Fyne , which are cold-smoked and require cooking before heating, Arbroath Smokies are uniquely The Declaration of Arbroath in 1320 is one Abbey where the Declaration of Arbroath hot-smoked, making them ready to eat of the most important documents in was signed in 1320; blue and white, to straight from the smoker.” Scottish history – it is the founding represent the sea which provides the document of the Scottish nation. Yet, if you haddock for making into Smokies; scarlet, “In this book, Iain R. Spink, whose family ask people what they associate with for the fire in the barrel which provides the have been involved in this traditional way of Scotland’s north-east town of Arbroath, the Smokies with their unique taste and finally, cooking haddock for five generations, answer they invariably give is the Smokie. golden yellow to represent the delicacy introduces the history of the Smokie and Not only has the humble Arbroath Smokie itself. The tartan has three golden yellow divulges the process involved in its been awarded Protected Geographical lines running through it to represent the preparation. He also explores its enormous Interest status by the European sticks on which the Smokies hang when versatility in 30 mouth-watering recipes for Commission on par with Parma Ham and being cured. all occasions, from Arbroath Smokie and Champagne, it also has its own official Leek Chowder, and Luxury to tartan. Campbell sells worldwide through his Tagliatelle with Creamy Lemon Smokie, website and the main idea behind the and Arbroath Smokie and Spinach Gratin.” The idea of Arbroath fish merchant Smokie tartan was to give the huge Campbell Scott, the tartan was developed international family of Scottish descent, For more information on The Arbroath in partnership with wife Fiona and the something to celebrate their heritage with Smokie Bible see www.arbroathsmokies. Strathmore Woollen Company, based in by wearing the Smokie tartan. net/buy-smokies-online.html . The first step was to decide which colours should be included in the design The Arbroath Smokie Tartan is available and the final result was red, to represent exclusively through www.arbroath- the red sandstone of Arbroath’s famous smokie.co.uk