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UK - Scottish food - Bill Spink with a stick of Arbroath smokies

Portrait of Bill Spink with a stick of Arbroath Smokies, Arbroath, Scotland. The Arbroath Smokie is a haddock caught in the north sea. It is gutted and the head is removed. The haddock is then salted for half an hour before being tied in pairs and hung on sticks to dry. Once dry, they are smoked over beech or oak hardwood for half an hour.

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57-10_1_1.jpg
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Tessa Bunney
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3162x3162 / 2.3MB
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UK - Rural Life, Tessa Bunney - All pics
Portrait of Bill Spink with a stick of Arbroath Smokies, Arbroath, Scotland. The Arbroath Smokie is a haddock caught in the north sea. It is gutted and the head is removed. The haddock is then salted for half an hour before being tied in pairs and hung on sticks to dry. Once dry, they are smoked over beech or oak hardwood for half an hour.
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