Arbroath smokie is a traditional Scottish dish made from haddock, a type of fish. The fish is filleted, salted, and then smoked over a wood fire, typically using oak. This method of preparation gives the smokie its distinctive flavor and aroma, making it a popular delicacy in Scotland. Originating from the coastal town of Arbroath in Angus, the smokie has been enjoyed for centuries. It is often served hot or cold and can be eaten on its own or used in various recipes. The dish is recognized for its unique taste and is a key part of Scotland's culinary heritage.