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Food glossary

A variety of fish

Arbroath smokies

These are haddock which have been beheaded, cleaned and salted and then hot smoked to preserve them. They are a distinctive dark brown colour on the outside, and have a creamy white flesh.

Uses:
Serve them hot (brush with melted butter and heat under the grill) topped with a knob of butter and brown bread and butter.

To store:
Keep well-wrapped in the fridge for 2-3 days.