The Arbroath Smokie Bible

The Arbroath Smokie is one of Scotland’s best-loved traditional fish delicacies, taking its name from the small coastal town in the county of Angus. It has been on the menu for a thousand years, and unlike famous counterparts the Finnan Haddies and the Loch Fyne kippers, which are cold-smoked and require cooking before heating, Arbroath Smokies are uniquely hot-smoked, making them ready to eat straight from the smoker. In this book, Iain R. Spink, whose family has been involved in this traditional way of cooking haddock for five generations, introduces the history of the Smokie and divulges the process involved in its preparation. He also explores its enormous versatility in 30 mouthwatering recipes for all occasions, from Arbroath Smokie and Leek Chowder and Luxury Fish Pie to Tagliatelle with Creamy Lemon Smokie and Arbroath Smokie and Spinach Gratin.