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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57.684610; -2.690800
Lisènsi
This image was taken from the Geograph project collection. See this photograph's page on the Geograph website for the photographer's contact details. The copyright on this image is owned by Anne Burgess and is licensed for reuse under the Creative Commons Attribution-ShareAlike 2.0 license.
atribusi – Kowé kudu mènèhi krédhit kang patut, mènèhi pranala lisènsi, lan kandha yèn ana owah-owahan. Kowé bisa tumindak sasenengmu, nanging ora teges kang duwé lisènsi njurung lakumu.
andum mèmper – Manawa kowé nyalin rupa, ngowahi, utawa nggawé karya nganggo bahan karya iki, kowé kudu mbabar karyamu kang wis dadi nganggo lisènsi kang padha utawa kang cocog karo karya asliné..
== {{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,