Arbroath smokies
These are haddock which have been beheaded, cleaned and salted and then hot smoked to preserve them. They are a distinctive dark brown colour on the outside, and have a creamy white flesh.
Uses: Serve them hot (brush with melted butter and heat under the grill) topped with a knob of butter and brown bread and butter.
To store: Keep well-wrapped in the fridge for 2-3 days.