| Common name | Arbroath smokie |
| Language | English |
| Type | Market |
| Official trade name | No |
| Rank | 4 - (Less common name) |
| Country | United Kingdom |
| Locality | Scotland |
| Ref. | Organisation for Economic Co-operation and Development, 1990 |
| Life stage | product |
| Sex | N.A. |
| Core | |
| 1st modifier | |
| 2nd modifier | |
| Remarks | Haddock, gutted, headed and cleaned but not split; dry salted or pickled in 80% brine for up to one hour, then smoked for several hours, first in cold smoke, then in hot smoke. |