One of Scotland's legendary foods - they must be smoked a certain way and come from the small fishing village of Arbroath. Freshly caught haddock are gutted, tied at the tail in pairs and hung over a wooden stick for an hour over hot, seaweed infused smoke. The result is a golden brown, crisp skin with a white flaky fish inside. Our Smokies are then vacuum packed and frozen. Not the best way to offer them, but the only legal way we can import them into the USA. The fish are small, 9 to 10 ounces each, so the pair weighs 18 to 20 ounces. Thaw them and you can gently smoke them again on your grill over hot coals to crisp up the skin and reheat the flesh. Or simply flake the fish off the bones and add them to your Cullen Skink, Kedgeree or other traditional Scottish haddock recipe. Market Pricing Subject to Change. Arbroath smokies are already cooked during the long smoking process, but it is still common to reheat them for serving. A classic approach is to remove the bones, spread with butter and mill with pepper before closing the fish and heating for a minute in the oven or the grill. Serve hot. Some chefs like to use Arbroath smokies as a substitute for smoked bacon in pasta dishes.
