Traditional Arbroath Smokies Fish steaks Try using them to make

Try using them to make grilled garlic mussels

to ensure colour and quality are maintained

whatever you call them

We've tasted many cold water prawns and there is absolutely no doubt that these are the finest

tasty & succulent

Traditional Arbroath Smokies Fish steaks Try using them to makeEach pack contains two cleaned, headless and hot smoked fish They add great dimension to a fish pie A 420g pack would be enough for two main meals Arbroaths very real contribution to world cuisine. These are small whole haddock (head off and cleaned, but otherwise left on the bone) which have been hot smoked in other words, smoked and cooked simultaneously. Very different from any other smoked haddock. You can eat them cold, but we prefer them warmed