Pair Arbroath Smokies

Arbroath Smokies are pairs of Haddock – as opposed to Kippers (which are Herring) – tied at the tail, dry salted and then hot smoked over hardwood chips, traditionally in a ‘smokie’ pit made with a whisky barrel set in a hole in the ground. Arbroath Smokies are freshly prepared in Arbroath as they have a protected designation of origin status. The Arbroath Smokies are packed in pairs & sizes will vary, minimum weight per pair is 300g. Serving Suggestion: Arbroath Smokies are ready to eat and are fantastic warm or cold. If you would like to heat them through, place under a hot grill for a couple of minutes and serve with a knob of butter and a twist of pepper.   Our Weekly Market Smoked produce is from Port of Lancaster Smokehouse, a family business run by John & Patricia Price and their son Michael. Michael says, "Smoked Scottish Salmon has been the smokehouse's core product for the last 40 years, but we also hot and cold smoke all types of meat and fish products in the traditional manner, adding nothing but salt, smoke and time.  It is time that is the vital ingredient. We have the shortest time from catch to smokehouse for the best quality, and combine this with a slow smoking process to give sumptuous flavour and texture."