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 1/2 an hour before being tied in pairs and hung on rods to dry (right). Once dry, they are smoked over beach or oak hard wood for 1/2 an hour.
As the haddock is hot smoked over hardwood chips the coppery gold Arbroath Smokie is ready to eat, unlike cold smoked fish which requires further cooking.