Abroath Smokies are a Scottish fish speciality. Arboroath smokies are haddock or whiting of 225g (½ lb) in weight that are headed, gutted but not split, and dry-salted. They are then washed, tied in pairs. The smokie pit is then prepared. A hole is dug in the ground, and a half whisky barrel is set into it. The base of the barrel is lined with slates to protect it, and a hardwood fire of beech and oak is lit inside. Arbroath smokies are then smoked in the smokie pit for a minimum of 30 – 40 minutes.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.