Fishmonger where customers can watch smokies being prepared from a backyard shed. Shop also sells wet fish, smokie pâté and fish cakes.
When Rick Stein waxes lyrical about an Arbroath smokie, you know it's likely to be good. Arbroath-based Bill Spink has been producing the hot smoked haddock delicacies since 1965, and has gained wide acclaim – with his hot smoked salmon using fish from Shetland also renowned. Customers can watch the fish being prepared for smoking and filleting in a backyard shed with a view of the harbour. The little shop also sells various wet fish such as crab, crayfish tails and lemon sole, plus smokie pâté and fish cakes.
Reviews & features
The story behind Arbroath smokies9 Jul 2012
Its name now protected by law, the Arbroath smokie is one of Angus's enduring food emblems
Nowadays in the Fit o’ the Toon, the area of land given to attract fishermen to Arbroath in the 1800s, there are still many artisanal fishmongers making smokies in their backyards to their own subtly different family methods.
Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish1 May 2009
The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…