Traditional Arbroath Smokies

• Each pack contains two cleaned, headless and hot smoked fish
• They add great dimension to a fish pie
• A 420g pack would be enough for two main meals

Arbroath’s very real contribution to world cuisine. These are small whole haddock (head off and cleaned, but otherwise left on the bone) which have been hot-smoked - in other words, smoked and cooked simultaneously. Very different from any other smoked haddock. You can eat them cold, but we prefer them warmed up. We source them from specialists in Arbroath. They’re truly delicious and have EU-issued Protected Geographical Indication (or whatever the Brexit version is...), which definitely puts them in the same class as champagne.

How you've been using our Arbroath smokies...

• "Simply sublime. I've never had these before but really enjoyed them - warmed through with freshly made crusty bread. Will be ordering these again."
• "One of the world's greatest dishes. Split them, heat em up, a big dollop of butter once they are hot, lots of thin cut wholemeal bread and lashings of a cold nice lemony white wine... Lovely."
• "Great, I open them out take out the bone wrap in foil with plenty of butter and heat in the oven.  Serve with buttered oatcakes"

Sustainability Rating - Our rating 9/10

These are produced using Haddock caught in the North Sea. Wild caught by seine nets they are MSC certified as Best Choice. Stocks have improved hugely over the last 5 years to achieve this certification.