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We've also had a lot of enjoyment from making salt-baked sea bream
it's smoked for about three times as long
not too much garlic
whatever you call them
it's the same fish just with a bit of a name change
Traditional Arbroath Smokies Fish steaks We've also had a lotEach 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
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