Arbroath Smokie is the name given to a small haddock which is cleaned, salted and tied by the tail to another one. It is then hung high over a wooden spit or halved whisky barrel over a fire produced with the thc chips of the silver birch or oak tree. The idea originated from Authmithie in Scotland, but it was made popular by the fishing community of Arbroath during the 19th century, hence its name.
The fish is cooked by heating in a low oven or under the grill and it is then split open and the backbone removed. The inside is sprinkled with black pepper and a knob of butter is added. It is then closed and heated through again. It should be removed from the heat as soon as it is hot, or it will dry out.