Kippers

[Ludensian Gull]

The real crakers come from Portsoy, which I guess isn't far from you or Macduff (other side of the River Deveron from Banff?), so I guess the Macduff ones can't be bad either. With local knowledge, can you tell me what an Arbroath Smokie is? I've always wanted to know.

it's just a smoked haddock , very tasty .

 

[BensGrandad]

The reputed best kippers are from Loch Fyne and an Arbroath smokie is a smoked haddock that is split open down the front bone and still has the backbone on it as opposed to a fillet which has both bones removed. On an Arbroath Smokie the 'lugs'etc are removed. On a normal smoked haddock the fish is opened down the back bone and then to the side of it giving a sqaured bone effect. This is all from my days as a young lad working in a wet fish shop so if it is a lttle vague or not up with modern trends I apologize as it was 55+ years ago.

 

[Ludensian Gull]

You know what I miss? Proper Scottish pies that you used to get at football. Thick crust round the side and a hole in the middle. Mutton I think they were. Rarely find them in supermarkets down South. Smashing with beans.

Would not recommend the supermarket pies , bloody awful . nice steak pie whilst watching Deveronvale in the highland league . We also get macaroni , chilli & chicken . i am lucky to live in a village that has it's own bakery so can get a variety of them all warm 7 fresh .

 

[Ludensian Gull]

The reputed best kippers are from Loch Fyne and an Arbroath smokie is a smoked haddock that is split open down the front bone and still has the backbone on it as opposed to a fillet which has both bones removed. On an Arbroath Smokie the 'lugs'etc are removed. On a normal smoked haddock the fish is opened down the back bone and then to the side of it giving a sqaured bone effect. This is all from my days as a young lad working in a wet fish shop so if it is a lttle vague or not up with modern trends I apologize as it was 55+ years ago.

Far more informative than my answer

 

[BensGrandad]

The normal smoked haddock, whole fish, that is opened on the back bone and then spilt again is more commonly refferred to as a Finnan Haddock.