Tour Scotland photograph of an Arbroath Smokies Shop in Arbroath, Scotland. Arbroath Smokies are prepared using traditional methods dating back to the late 1800s. The fish are first salted overnight to preserve them, they are then tied in pairs using hemp twine and left overnight to dry. Once the Smokies have been tied and dried, they are hung over a triangular shaped length of wood to smoke. This kiln stick fits in the middle of the pair of Smokies, one fish either side. These kiln sticks are then used to hang the dried fish in a special barrel containing a hardwood fire. When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks catching fire). All of this serves to create a very hot and humid smoky fire which is devoid of flames. The intense heat and presence of thick smoke is essential if the fish are to be cooked, not burned, and to have the strong smoky taste and smell people expect from Arbroath Smokies. It normally takes less than an hour of smoking, before the fish are ready to eat.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
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