A few miles down the Scottish coast from Findon (where they invented Finnan haddock), lies Arbroath which conceived this rival recipe for smoked haddock on-the-bone. They use a smaller fish, which is hot-smoked (smoked and cooked simultaneously). Very different from the finnan. Ready to eat, but we prefer them warmed up, with a good knob of butter rubbed in. Two smokies per pack, or 2-5 fish in the saver pack.
