Entree: United Kingdom – Scotland Lowlands – Arbroath Smokie (Whole Atlantic haddock hot-smoked over oak to produce a salty, richly smoky fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 30 min

Additional 3 hrs

Total 5 hrs 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 whole Atlantic haddock, gutted and beheaded, approx. 1.25–1.5 lb each, usable weight per fish
- Brine: 6 cups (1.4 L) cold water
- Brine: 1/2 cup coarse sea salt
- Brine: 1/4 cup brown sugar
- Aromatics for brine: 2 bay leaves (no metric), 6 whole black peppercorns (no metric)
- Smoking fuel: 2 cups oak smoking chips or small oak chunks
- For finishing: 2 tbsp (30 ml) olive oil for brushing (optional)
- To serve: 4 tbsp unsalted butter, lemon wedges (no measurement), chopped parsley (no measurement)
- To serve (traditional accompaniment): 2 lb new potatoes, boiled

Show original ingredient measurements

- 4 whole Atlantic haddock, gutted and beheaded, approx. 1.25–1.5 lb (560–680 g) each, usable weight per fish
- Brine: 6 cups (1.4 L) cold water
- Brine: 1/2 cup (120 g) coarse sea salt
- Brine: 1/4 cup (50 g) brown sugar
- Aromatics for brine: 2 bay leaves (no metric), 6 whole black peppercorns (no metric)
- Smoking fuel: 2 cups (approx. 150 g) oak smoking chips or small oak chunks
- For finishing: 2 tbsp (30 ml) olive oil for brushing (optional)
- To serve: 4 tbsp (60 g) unsalted butter, lemon wedges (no measurement), chopped parsley (no measurement)
- To serve (traditional accompaniment): 2 lb (900 g) new potatoes, boiled

Instructions

Gram weights below are shown as approximate US weights.

1. Brine the fish: dissolve 1/2 cup sea salt and 1/4 cup brown sugar in 6 cups (1.4 L) cold water with 2 bay leaves and 6 peppercorns. Submerge the gutted, beheaded haddock in the brine for 4–6 hours in the refrigerator. Remove fish, rinse briefly under cold water, and pat dry.
2. Dry and air-dry: place the fish on a rack on a tray and refrigerate uncovered for 1–3 hours to dry the surface. Traditional Arbroath smokies are rubbed lightly with salt and left to dry; this step helps a pellicle form and improves smoke adherence.
3. Prepare smoker: if using a home smoker, preheat to 200–225°F (93–107°C). For a stovetop method using a wok or large pot, line the bottom with foil, place a small rack, add soaked then drained oak chips (use dry for hotter smoke), cover with a tight lid, and preheat to medium-high briefly to generate smoke then reduce to maintain 200–225°F (93–107°C) at grate level.
4. Smoke the fish: hang the fish by their tails on smoker rods or lay on racks, ensuring smoke circulates. Smoke for 1.5–2.5 hours, depending on thickness, until flesh is firm, opaque, and easily flakes but still moist. Traditional Arbroath smokies are hot-smoked until cooked through and richly flavored.
5. Rest and finish: remove fish from smoker and let rest 10 minutes. Brush lightly with 2 tbsp (30 ml) olive oil or melted butter if desired. Warm the 4 tbsp butter to serve alongside.
6. Serve: plate each whole smokie with a knob of melted butter, lemon wedge, chopped parsley, and boiled new potatoes. Break open and flake the smoky flesh; serve hot.

1. Brine the fish: dissolve 1/2 cup (120 g) sea salt and 1/4 cup (50 g) brown sugar in 6 cups (1.4 L) cold water with 2 bay leaves and 6 peppercorns. Submerge the gutted, beheaded haddock in the brine for 4–6 hours in the refrigerator. Remove fish, rinse briefly under cold water, and pat dry.
2. Dry and air-dry: place the fish on a rack on a tray and refrigerate uncovered for 1–3 hours to dry the surface. Traditional Arbroath smokies are rubbed lightly with salt and left to dry; this step helps a pellicle form and improves smoke adherence.
3. Prepare smoker: if using a home smoker, preheat to 200–225°F (93–107°C). For a stovetop method using a wok or large pot, line the bottom with foil, place a small rack, add soaked then drained oak chips (use dry for hotter smoke), cover with a tight lid, and preheat to medium-high briefly to generate smoke then reduce to maintain 200–225°F (93–107°C) at grate level.
4. Smoke the fish: hang the fish by their tails on smoker rods or lay on racks, ensuring smoke circulates. Smoke for 1.5–2.5 hours, depending on thickness, until flesh is firm, opaque, and easily flakes but still moist. Traditional Arbroath smokies are hot-smoked until cooked through and richly flavored.
5. Rest and finish: remove fish from smoker and let rest 10 minutes. Brush lightly with 2 tbsp (30 ml) olive oil or melted butter if desired. Warm the 4 tbsp (60 g) butter to serve alongside.
6. Serve: plate each whole smokie with a knob of melted butter, lemon wedge, chopped parsley, and boiled new potatoes. Break open and flake the smoky flesh; serve hot.