The Smokie Story

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The Arbroath Smokie is one of Scotland’s most iconic traditional foods, deeply rooted in the fishing heritage of the town of Arbroath on Scotland’s east coast. Its origins are widely believed to date back to the late 19th century, when fishing families from the nearby village of Auchmithie settled in Arbroath and brought with them a distinctive method of smoking haddock. According to local folklore, the process was discovered accidentally after a store of salted haddock was exposed to heat from a fire, creating a rich, smoky flavour that quickly became highly sought after. Over time, the traditional smoking technique was refined and passed down through generations of local smokie producers. 

An authentic Arbroath Smokie is made using haddock that is traditionally salted overnight, tied in pairs and hung on wooden sticks before being smoked over hardwood in specially designed barrel-shaped ovens. The result is a delicately smoked fish with a distinctive golden-bronze colour, succulent texture and unmistakable flavour that has become synonymous with the Angus coastline. The preparation method remains an important part of the smokie’s identity, with many local smokehouses continuing to use traditional techniques that have changed little over the decades.

The Arbroath Smokie’s reputation has grown far beyond Scotland and it is now recognised as a product of national culinary importance. In 2004, it received protected status under the European Union’s Protected Geographical Indication (PGI) scheme, meaning that only smokies traditionally produced within a defined area around Arbroath can legally be called an Arbroath Smokie. Today, it remains a celebrated symbol of Scottish food heritage, attracting visitors from across the UK and beyond who come to experience the taste, history and craftsmanship behind this much-loved delicacy.