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Arbroath Smokies are a type of lightly smoked small haddock – a speciality of the town of Arbroath in Angus, Scotland.
Genuine Arbroath Smokies are prepared using traditional methods dating back to the late 1800s. The fish are first salted overnight to preserve them, then left tied in pairs to drooth (dry). Next, the dried fish are hung in a special barrel containing a hardwood fire and covered with a lid. After around an hour of smoking, the fish are golden brown and ready to eat.
The preparation of Smokies remains a cottage industry in Arbroath, centred exclusively on the harbour area, known locally as the fit i'the toon (foot of the town). They are exported worldwide.
The small fishing village of Auchmithie, located a few miles north of Arbroath is the historical home of the smokie. In 1705, the fisherfolk of Auchmithie began to move south into Arbroath. This was due to the efforts of Arbroath Council, to save Arbroath's ailing fishing trade. Arbroath town council encouraged the fishermen and their families to the town by allocating land on which they could build. By the 1920's the majority of the fisherfolk of Auchmithie had moved to Arbroath where they formed the core of the town's fishing industry.
When the fisherfolk of Auchmithie moved to Arbroath they brought the secret of the smokie with them.
In 2004 the European Commission registered the designation "Arbroath Smokies" as a Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status.
I wrote back to her, by the way. All I said was:
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The INS no longer exists, and you should instead send your email to the United States Citizenship and Immigration Services (USCIS). I'm sure they will be pleased to see their immigrants making a positive contribution to American society through voluntary projects.
