What is the difference between an \Arbroath Smokie and a kipper?
An ‘Arbroath Smokie’ is a hot-smoked haddock, whereas a kipper is a cold-smoked herring. The hot-smoking process cooks and smokes the fish at the same time. The cooking/smoking time is approximately 40 – 60 minutes, after which time the fish is ready to eat. Cold-smoking takes place usually overnight, after which time the fish is only flavoured with the smoke, and the fish requires further cooking before consumption.
