Arbroath Smokies - two frozen smoked haddock

One of Scotland's legendary foods - they must be smoked a certain way and come from the small fishing village of Arbroath. Freshly caught haddock are gutted, tied at the tail in pairs and hung over a wooden stick for an hour over hot, seaweed infused smoke. The result is a golden brown, crisp skin with a white flaky fish inside. Our Smokies are then vacuum packed and frozen. Not the best way to offer them, but the only legal way we can import them into the USA. The fish are small, 9 to 10 ounces each, so the pair weighs 18 to 20 ounces. Thaw them and you can gently smoke them again on your grill over hot coals to crisp up the skin and reheat the flesh. Or simply flake the fish off the bones and add them to your Cullen Skink, Kedgeree or other traditional Scottish haddock recipe. Market Pricing Subject to Change.

Arbroath smokies are already cooked during the long smoking process, but it is still common to reheat them for serving. A classic approach is to remove the bones, spread with butter and mill with pepper before closing the fish and heating for a minute in the oven or the grill. Serve hot.

Some chefs like to use Arbroath smokies as a substitute for smoked bacon in pasta dishes. Read more about Arbroath smokies here. 

 

Perishable products ship on Monday, Tuesday, Wednesday, and Thursday only.

$45.00

$45.00
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INGREDIENTS

Smoked Haddock - fish is gutted and beheaded before smoking, head down over a wet fire.

Smoked Haddock - fish is gutted and beheaded before smoking, head down over a wet fire.

VENDOR

John Ross Jr. of Aberdeen is known for using traditional methods of curing and cold smoking their fish. All fish are hand selected from the best farms, marinated using a family recipe and then slowly cold smoked in traditional brick kilns under the watchful eye of the master smoker. The result is fit for a queen - as John Ross Jr is the only purveyor of smoked salmon to Her Majesty Queen Elizabeth II. A royal warrant is on every package of smoked salmon.

John Ross Jr. of Aberdeen is known for using traditional methods of curing and cold smoking their fish. All fish are hand selected from the best farms, marinated using a family recipe and then slowly cold smoked in traditional brick kilns under the watchful eye of the master smoker. The result is fit for a queen - as John Ross Jr is the only purveyor of smoked salmon to Her Majesty Queen Elizabeth II. A royal warrant is on every package of smoked salmon.

SHIPPING INFO

This perishable product can be shipped by FedEx for 2-Day
Delivery for $30 for up to $100 of merchandise, $20 on orders of less than $30.
Expect delivery 3 to 8 days from the time you place your order.

For more detailed information. please visit SHIPPING CHARGES

This perishable product can be shipped by FedEx for 2-Day
Delivery for $30 for up to $100 of merchandise, $20 on orders of less than $30.
Expect delivery 3 to 8 days from the time you place your order.

For more detailed information. please visit SHIPPING CHARGES

Customers praised these frozen smoked haddock as "truly delicious" with "just the right amount of smoke." Shoppers noted the fish arrives fresh within 2 days and tastes "even better than the ones in Scotland." The moist texture and smoky flavor were highlighted. Some mention they're "a bit pricey" but worth it as a treat. Easy to prepare by grilling.

  • 5 stars: 13 (87%)
  • 4 stars: 2 (13%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
A
Andrew

Great tasting smokies; even taste better than the ones that I actually had in Scotland. A bit pricey but I bought them as a treat for my wife and me.

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Jared

Absolutely incredible. Couldn’t have enjoyed it more!!

D
Debra H Owen

Smokies were just as good, fresh and arrived within 2 days. I'm from Arbroath and always love a care package from home. They are a delish treat

A
Anne Sweeney

After watching a travel show do a feature on the world famous Arbroath Smokies, we assumed we'd have to wait for a return trip to Scotland before we'd ever get to taste them. Then we saw them in the Scottish Gourmet catalog! There is a reason why these delectable smoked fish are practically a national treasure. Oh my tastebuds! Truly delicious, moist with just the right amount of smoke. Enjoy them with cream cheese or creme fraiche on a cracker. Outstanding!

A
Anne Sweeney

After watching a travel show do a feature on the world famous Arbroath Smokies, we assumed we'd have to wait for a return trip to Scotland before we'd ever get to taste them. Then we saw them in the Scottish Gourmet catalog! There is a reason why these delectable smoked fish are practically a national treasure. Oh my tastebuds! Truly delicious, moist with just the right amount of smoke. Enjoy them with cream cheese or creme fraiche on a cracker. Outstanding!

W
William G Stamper

I always liked these great tasting fish, when I first ordered them from Scotland, even after the change they have been my favorite kind of fish, hope to get some when I visit Scotland in 2023

W
William G Stamper

I always liked these great tasting fish, when I first ordered them from Scotland, even after the change they have been my favorite kind of fish, hope to get some when I visit Scotland in 2023

W
William G Stamper

I was so glad to have received the smokies friday the 4th, I have not tried them yet but they do look good, and I am sure they will be many thanks.

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William G Stamper

I was so glad to have received the smokies friday the 4th, I have not tried them yet but they do look good, and I am sure they will be many thanks.

D
David WARD

These are small haddock (not herring, these are less oily) perhaps 8 inches or so in length, lightly smoked. If you like kippers for breakfast, you'll love these. Grill them for about 5 minutes or so after daubing with butter.

D
David WARD

These are small haddock (not herring, these are less oily) perhaps 8 inches or so in length, lightly smoked. If you like kippers for breakfast, you'll love these. Grill them for about 5 minutes or so after daubing with butter.

s
steve marcus

loved the smokies, even though I cooked them on too high a temperature on the barbeque. A little dried out but still delicious. It's the smokiest fish I ever had. But they're less smokey than Texas brisket

s
steve marcus

loved the smokies, even though I cooked them on too high a temperature on the barbeque. A little dried out but still delicious. It's the smokiest fish I ever had. But they're less smokey than Texas brisket

J
John Spechko

We really enjoyed two of the Arbroath Smokies for dinner. We heated them on the grill for a few minutes to crisp up the skin. The bone easily pulled out and the wonderful smoky flavoured fish flaked off the skin. Definitely something we will order again!

J
John Spechko

We really enjoyed two of the Arbroath Smokies for dinner. We heated them on the grill for a few minutes to crisp up the skin. The bone easily pulled out and the wonderful smoky flavoured fish flaked off the skin. Definitely something we will order again!