WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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Plural: Aberdeen smokies

Description: A pale bronze haddock lightly smoked over peat, so it will only keep for a day or two. To smoke haddock, it is first gutted, cleaned and split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. Best cold with a squeeze of lemon and brown bread (US: wheat bread).