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Arbroath Smokies

In 2004 Arbroath Smokies received Protected Geographical Indication (PGI) status from the European Commission. Arbroath Smokies are hot smoked Haddock produced in the old fishing village of Arbroath North-East of Dundee. The cleaned and gutted but not boned Haddocks are headed and cured in salt. Any excess brine is washed off and the fish tied in pairs by the tail and smoked on sticks in a half whisky barrel. The top of the barrel is covered with wet hessian to create a very hot humid and smoky fire. The finished Smokie has a coppery brown colour and creamy savoury flesh.
Arbroath smokies can be eaten cold but are best eaten after a few minutes under the grill with a knob of butter and a twist of pepper.
Our smokies are made from fresh haddock which has not been previously frozen for the best flavour.
£13.50 per kg.
Scientific Name: Melanogrammus aeglefinusProvenance:North Sea PeterheadCatch or Cultivation Method: Purse Seine NettedPreparation: Hot Smoked Bone InRefrigerated Shelf Life From Despatch Date: 5 Days

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Country GB
Price 6.13
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Shipping price 4.99
Country United Kingdom
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