English: Arbroath Smokies Haddock are gutted and tied together in pairs, then suspended on either side of a rack. Several racks are laid across a half cask, in the bottom of which are smouldering wood chips, usually hardwood. The racks are then covered with sacking and the fish smoked. They emerge succulent and tasty, a real treat to eat.
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== {{int:filedesc}} == {{Information |description={{en|1=Arbroath Smokies Haddock are gutted and tied together in pairs, then suspended on either side of a rack. Several racks are laid across a half cask, in the bottom of which are smouldering wood chips,