Click the tartan to view its entry in The Scottish Registers of Tartans which includes registration details, restrictions, and registrant information.
Unregistered tartans may link to one of the web's online design environments for similar information.
For any questions about reproduction of designs or weaving of these tartans, please contact the registrant directly or via this website.
"Little sticks of wood are stuck into the haddock gills, and two by two, tied tail to tail, they are hung on little wooden spits high up in the old fashioned lums."
~ Marian McNeill, The Scots Kitchen, 1929 "
Smoke 'em hot! Smoke 'em cold! Smoking food is an ancient practice dating back to the Paleolithic era used to preserve meat and fish and to add flavor and colour. Arbroath Smokies and Finnan Haddock (also known as Finnan Haddie) both originate from the East coast of Scotland and start with freshly caught haddock. One fundamental difference is that the Arbroath Smokie is hot-smoked (cooked) and ready to eat whereas Finnan Haddie is cold-smoked and therefore requires cooking before eating. Finnan haddie originated in medieval times in the Scottish village of Findon. Traditionally the haddock was smoked with green wood and peat. The Arbroath Smokies originated in the village of Auchmithie, but in the nineteenth century, a number of the community of Auchmithie moved down the coast to settle in the larger town of Arbroath to take advantage of the larger harbour, giving the town's name to the traditionally hot-smoked haddock. In this tartan, red represents the sandstone of Arbroath Abbey where the Declaration of Independence was signed in 1320; blue and white represent the sea; the lighter red the glow of the smokie barrel and the golden yellow of the delicacy itself.🔥 🐟 🔥
The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it a store caught fire one night, destroying barrels of haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside.
However, it is more likely that villagers of Scandinavian descent inherited the 'Smokie making' process from traditional methods passed down through generations.
This tartan celebrates the European protective geographical status awarded to the Arbroath Smokie - one of only a few food products to have been awarded this status.
Tartan colours: red represents the sandstone of Arbroath Abbey where the Declaration of Independence was signed in 1320; blue and white represent the sea; the red glow of the smokie barrel and the golden yellow of the delicacy itself.
For a video detailing the history of the Smokie, click the smoking haddock.