Discover how to make Arbroath Smokie, a classic Scottish dish featuring haddock smoked over a hardwood fire. This traditional recipe brings out the rich, smoky flavor of haddock, perfect for a hearty meal. Learn the steps to prepare and cook this iconic smoked fish, and enjoy a taste of Scotland right in your own kitchen.

Ingredients:

- 2 whole haddock, gutted and cleaned

- 1 cup coarse sea salt

- 1 cup brown sugar

- 1 tablespoon black pepper

- 1 tablespoon smoked paprika (optional, for extra smokiness)

- 2 tablespoons liquid smoke (optional, if not using a smoker)

Equipment:

- Smoker or a grill with a smoking box

- Hardwood chips (e.g., oak, hickory, or beech)

- A large bowl

- A cooling rack

Instructions:

Preparation:

  - Mix the sea salt, brown sugar, black pepper, and smoked paprika in a bowl. This will be your curing mixture.

  - Rub the curing mixture all over the haddock, ensuring the fish is well-coated.

Curing:

  - Place the haddock in a large bowl or a tray and cover it with plastic wrap. Refrigerate for 24-48 hours to allow the flavors to infuse and the fish to cure.

Preparing the Smoker:

  - Preheat your smoker or grill to a low temperature (around 200°F or 93°C).

  - Soak the hardwood chips in water for about 30 minutes, then drain them. Add the chips to the smoker or smoking box.

Smoking:

  - Rinse off the curing mixture from the haddock and pat the fish dry with paper towels.

  - Place the haddock on a cooling rack, then place it in the smoker or on the grill.

  - Smoke the haddock for 1.5 to 2 hours, or until the fish is cooked through and has a rich, smoky flavor. If you’re using liquid smoke, you can add it to the water pan of your smoker or spray it on the fish for extra flavor.

Serving:

  - Remove the haddock from the smoker and let it cool slightly before serving.

  - Enjoy the Arbroath Smokie on its own or as part of a traditional Scottish breakfast, or flake it into salads or pasta dishes for added flavor.

Notes:

- If you don’t have a smoker, you can use a stovetop smoking pan or a DIY smoking setup using a large pot and a metal rack.

- Adjust the amount of liquid smoke based on your taste preference and the intensity of your smoker.

This recipe captures the essence of the traditional Arbroath Smokie, offering a delightful taste of Scottish cuisine with every bite.

Nutritional values

Whole Haddock (2 whole, gutted and cleaned)

- Calories: 90 kcal

- Carbohydrates: 0 grams

- Proteins: 20 grams

- Fats: 1 gram

- Omega-3 Fatty Acids: Present in moderate amounts

- Vitamins & Minerals: Rich in B-vitamins (especially B12), selenium, and phosphorus.

Benefits:

- High Protein: Provides a lean source of high-quality protein.

- Low in Fat: Low in fat, making it a healthy choice for those managing fat intake.

- Nutrient-Rich: Contains essential vitamins and minerals beneficial for overall health.

Coarse Sea Salt (1 cup)

- Calories: 0 kcal

- Carbohydrates, Proteins, Fats: 0 grams

- Sodium: 38,000 mg (per 100 grams)

Benefits:

- Flavor Enhancement: Enhances the flavor of food and acts as a preservative.

- Preservation: Used in curing and preserving fish, improving shelf life.

Brown Sugar (1 cup)

- Calories: 380 kcal

- Carbohydrates: 98 grams

- Proteins: 0 grams

- Fats: 0 grams

Benefits:

- Flavor: Adds sweetness and complexity to dishes.

- Moisture: Contains molasses, which helps retain moisture in cured fish.

Black Pepper (1 tablespoon)

- Calories: 255 kcal

- Carbohydrates: 64 grams

- Proteins: 10 grams

- Fats: 3 grams

Benefits:

- Flavor: Adds a sharp, spicy flavor to dishes.

- Digestive Health: Contains piperine, which may aid digestion and enhance nutrient absorption.

Smoked Paprika (1 tablespoon, optional)

- Calories: 282 kcal

- Carbohydrates: 54 grams

- Proteins: 14 grams

- Fats: 12 grams

Benefits:

- Flavor: Adds a smoky, rich flavor to dishes.

- Antioxidants: Contains antioxidants such as vitamin C and carotenoids.

Liquid Smoke (2 tablespoons, optional)

- Calories: 10 kcal

- Carbohydrates: 1 gram

- Proteins: 0 grams

- Fats: 0 grams

Benefits:

- Flavor: Provides a smoky flavor to dishes without the need for a smoker.

- Convenience: Useful for adding a smoky taste in recipes where smoking is not feasible.