Tag Archives: barrel

Salt, Dry Then Smoke!

‘Arbroath Smokies’ are prepared using traditional smoking methods dating back centuries. The fish are salted, tied in pairs using hemp twine, and left overnight to dry. Once salted and dried, they are hung on sticks over a special barrel containing a hardwood fire to smoke. Once the fish … Continue reading

Posted in Fish & Shellfish, Scotland | Tagged , , , , | Leave a comment